Slow cooker lamb shanks with vino tinto

Slow cooker lamb shanks with vino tinto


8 people made this

About this recipe: 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.


Serves: 4 

  • 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

Prep:30min  ›  Cook:8hr  ›  Ready in:8hr30min 

  1. Combine the plain flour with some salt and pepper. Dredge the lamb shanks in the seasoned flour.
  2. 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.
  3. Add the red wine to the pan and cook, stirring well, until the liquid has reduced by a third.
  4. 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.
  5. Cook on high for some 8 hours, until shanks are falling apart.

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