Slow Cooker Lamb Shanks with Red Wine & Herbs

Serves:

4

Ingredients:

• 4 lamb shanks (about 1 lb each)

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 2 tbsp olive oil

• 1 large onion, diced

• 3 carrots, diced

• 3 celery stalks, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 ½ cups dry red wine (Cabernet Sauvignon or Shiraz work well)

• 3 cups beef or lamb stock

• 2 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 2 bay leaves

• Optional garnish: chopped parsley, lemon zest

Instructions:

1. Season & Brown the Shanks (Optional but Recommended)

   • Pat lamb shanks dry with paper towels and season generously with salt and pepper.

   • Heat olive oil in a large skillet over medium-high heat.

   • Brown shanks on all sides (about 3–4 minutes per side) for deeper flavor. Transfer to slow cooker.

2. Sauté the Vegetables

   • In the same skillet, add onion, carrots, and celery. Cook for 5 minutes until softened.

   • Stir in garlic and tomato paste; cook 1 minute until fragrant.

   • Deglaze with red wine, scraping up browned bits, and simmer for 2–3 minutes.

3. Slow Cook

   • Pour vegetable and wine mixture into the slow cooker over the lamb shanks.

   • Add stock, rosemary, thyme, and bay leaves.

   • Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until lamb is fork-tender.

4. Finish the Sauce

   • Remove lamb shanks and cover to keep warm.

   • Pour sauce and vegetables into a saucepan. Simmer uncovered for 10–15 minutes to thicken slightly. Skim fat if needed and adjust seasoning with salt and pepper.

5. Serve

   • Spoon the thickened sauce over the lamb shanks. Garnish with parsley and lemon zest.

   • Serve with mashed potatoes, polenta, or crusty bread to soak up the sauce.

💡 Tip: This recipe can be prepped the night before — store everything (except stock and herbs) in the fridge in the slow cooker insert, then start cooking in the morning for an effortless dinner.