Lamb Shanks in Red Wine, Slow Cooker

Lamb Shanks, Slow Cooker

The slow cooker does a wonderful job on flavorful lamb shanks, rendering them fall-apart tender.


  • 2 lamb shanks
  • 1 red onion, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 1 tbs tomato paste
  • 2 bay leaves
  • 2 sprigs fresh rosemary or 2 tsp dried
  • 2 tbs tapioca
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1 cup (8oz, 240ml) red wine
  • 1 tbs olive oil
  • optional – if needed: 2 tsp instant tapioca or 1 tbs cornstarch


  • Heat 1 tbs oil in a large skillet. Add lamb shanks and brown on all sides, Remove to slow cooker.
  • Add onions, celery, garlic, to skillet and sauté briefly.
  • Add tomato paste and sauté briefly.
  • Add stock, wine and heat to simmering, stirring to combine.
  • Add herbs and tapioca to slow cooker.
  • Pour contents of skillet over lamb.
  • Cover and cook, low heat, 7 1/2 – 8 hours, turning shanks half way through cooking time
  • Check 30 minutes before serving and if sauce needs to be thickened add 2 tsp instant tapioca or 1 tbs cornstarch dissolved in 2 tbs water.
  • When ready, remove to a platter and serve.


Our lamb shanks were large – a bit more than enough for 2 people, but not enough for 3. Leftovers for lunch.

Keywords: lamb shanks, slow cooker

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