One-Pot Slow-Cooked Lamb Shanks with Red Wine

One-Pot Slow-Cooked Lamb Shanks with Red Wine

Fall-off-the-bone tender meat in a rich, glossy sauce

KEY INFO

• Prep time: 15 minutes
• Cook time: 7-8 hours (slow cooker) or 2.5 hours (oven)
• Total time: 8 hours
• Servings: 4
• Difficulty level: Moderate (mostly hands-off)
• Dietary tags: Naturally gluten-free, high protein

EQUIPMENT NEEDED

• Large slow cooker (6-quart+) or Dutch oven
• Heavy skillet for browning
• Tongs for handling shanks
• Sharp knife and cutting board

Simple alternatives: Use any ovenproof pot with tight lid for braising method

INGREDIENTS

Main Components:

• 4 lamb shanks (2-3 lbs total / 1-1.5kg)
• 1 cup red wine (250ml) [or extra stock for alcohol-free]
• 1½ cups beef stock (375ml / 350ml)
• 1 large onion, diced
• 3 carrots, chunky chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste (30ml)

Seasonings:

• 2 tsp kosher salt (10ml)
• 1 tsp black pepper (5ml)
• 2 bay leaves
• 1 tsp dried rosemary (5ml) [or 1 tbsp fresh]
• 1 tsp dried thyme (5ml)
• 2 tbsp olive oil (30ml)

For finishing:

• 1 tbsp redcurrant jelly (15ml) [optional]
• Fresh parsley for garnish

METHOD

1. Pat lamb shanks completely dry with paper towels. Season generously all over with salt and pepper.

2. Heat olive oil in heavy skillet over medium-high heat until shimmering. Brown shanks on all sides, 8-10 minutes total. Transfer to slow cooker.

3. Add onions, carrots, and celery to same pan. Sauté until softened, 5-6 minutes.
4. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute.

5. Pour in red wine, scraping up any browned bits from bottom. Let it bubble for 2 minutes to cook off alcohol.
6. Add stock, bay leaves, rosemary, and thyme. Bring to simmer then pour entire mixture over shanks.

7. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. Meat should fall off the bone when ready.
8. Remove shanks carefully with tongs. Strain cooking liquid through fine mesh if desired for smooth sauce.
9. Return liquid to pan and simmer 5-10 minutes to reduce slightly. Stir in redcurrant jelly if using.
10. Return shanks to sauce, garnish with fresh parsley.

CRUCIAL TIPS

For Perfect Results:

• Don’t skip browning – it creates the flavor foundation
• Internal temperature means nothing here – cook until fork-tender
• Liquid should nearly cover shanks in cooker

Visual Cues for Doneness:

• Meat pulls apart effortlessly with fork
• Sauce is glossy and coats spoon
• Bone wiggles loose when gently twisted

STORAGE & SCALING

Storage: Refrigerate up to 4 days in airtight containers. Freeze up to 3 months.

Reheating: Warm gently in sauce over low heat. Add splash of stock if sauce seems thick.

Scaling: Recipe doubles perfectly – just ensure shanks fit without crowding.

Common Mistakes to Avoid:

• Overcrowding the pan during browning
• Not defatting the sauce before serving
• Rushing the cooking time

Brilliant Variations:

• Mediterranean: Add 1 can diced tomatoes and olives
• Moroccan: Include cinnamon, ginger, and dried apricots
• One-pot meal: Add potatoes and parsnips in final 2 hours

I’ve been making this recipe for years, and honestly, it’s saved me during countless dinner parties. The beauty lies in its forgiving nature – if life gets hectic and you cook it an extra hour, it only gets more tender.

The key moment comes when you lift that first shank and watch the meat practically slide off the bone. That’s when you know you’ve nailed it.

Serve this over creamy mashed potatoes or buttery polenta, and watch your guests’ faces light up. The rich, wine-dark sauce is absolutely divine – don’t you dare waste a drop.