Lamb shanks in red wine

    5 hours 10 min

    A firm favourite in our family, and I love it as it is so easy!


    Surrey, England, UK
    31 people made this

    Makes: 2 Lamb Shanks

    • 2 lamb shanks
    • 2 carrots
    • 1 to 2 leeks or onions
    • 300ml (1/2 pint) lamb or veg stock
    • 1/2 (750ml) bottle red wine
    • 2 cloves (or more!) garlic, finely chopped
    • 1 large potato
    • 1 glug olive oil
    • 1 bouquet garni
    • 1 bay leaf
    • 1 teaspoon dried rosemary
    • 1 tablespoon cornflour
    • 1 tablespoon redcurrant jelly

    Prep:10min  ›  Cook:5hr  ›  Ready in:5hr10min 

    1. Chop all the vegetables into small cubes.
    2. Heat the olive oil and seal the outside of the lamb shanks. Place into the slow cooker. Then add the finely chopped garlic to the pan, with the onions, carrots and potatoes, and heat them until starting to soften. Transfer the vegetables to the slow cooker with the lamb shanks.
    3. Whilst the pan is still hot, throw in the red wine to evaporate the alcohol, and then add to the slow cooker. Mix the cornflour with some cold water, and add with the herbs and season to taste.
    4. I have three settings on my slow cooker, and I leave it set at medium for at least 4 hours, then turn it up to high for the last hour. You can leave it for several hours cooking slowly.

    Serving suggestion

    Two decent sized shanks serve 2 adults and 2 children under 10 in our household. It's best served with a green vegetable on the side.

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    Reviews in English (8)


    Dry and tastless try again love.  -  13 Jun 2013


    Unfortunately, your recipe requires lamb or veg stock but does not state when to add it? Did you also tweak when to add redcurrant jelly?  -  19 Oct 2014


    this recipe doesn't mention what to do with the stock or the jelly.  -  07 Sep 2010  (Review from Allrecipes AU | NZ)