Lamb shanks simmered in the slow cooker with shallots, red wine, thyme and more. A delicious, packed with flavour version of an old family favourite.
14 people made this
plain flour, for dredging
salt and freshly ground black pepper
2 tablespoons vegetable oil
4 lamb shanks
250ml red wine
12 to 15 shallots, peeled and left whole
1 leek, finely sliced
6 sprigs thyme
250ml lamb stock
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Method Prep:30min › Cook:8hr › Ready in:8hr30min
Combine the plain flour with some salt and pepper. Dredge the lamb shanks in the seasoned flour.
Heat the oil in a large frying pan on medium high heat, add the dredged lamb shanks and cook for some 5 minutes or so, turning regularly, until browned all over. Remove and place in slow cooker.
Add the red wine to the pan and cook, stirring well, until the liquid has reduced by a third.
Add the shallots, leek, thyme, stock and a few twists of the pepper mill to the pan and cook, stirring occasionally, on a gentle heat, for some 3 minutes until softened a bit. Pour mixture into the slow cooker. The liquid should just cover the shanks - add more stock if needed.
Cook on high for some 8 hours, until shanks are falling apart.