Lamb Shanks in Red Wine Sauce

    8 hours 15 minutes

    The preparation is incredibly simple. All vegetable ingredients are cut into medium sized pieces, not diced. Serve with steamed potatoes or mashed potatoes and green vegetables of your choice. Absolutely scrumptious!! Enjoy!!!

    Western Australia, Australia
    204 people made this

    Serves: 4 

    • 4 lamb shanks
    • 2 sticks of celery, diced
    • 1 onion, diced
    • 1 carrot, sliced
    • 2 mushrooms, sliced
    • 1 Massell beef stock cube, dissolved in 150ml hot water
    • 100ml red wine
    • 1 tablespoon dark brown sugar (heaped)
    • 2 tablespoon tomato paste
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon cornflour
    • 1 bay leaf
    • 2 tablespoons olive oil

    Preparation:15min  ›  Cook:8hours  ›  Ready in:8hours15min 

    1. In a frypan, brown the lamb shanks lightly in the olive oil.
    2. Place all the vegetables and the bay leaf in the base of the slow cooker.
    3. Place shanks on top, and sprinkle with salt and ground pepper.
    4. Add the wine and tomato paste to the prepared stock, combine well and pour over the shanks.
    5. Place lid on cooker, turn to low and cook for 8 hours.
    6. When cooking time is complete, lift the lamb shanks out of the cooker onto a dish and place in a warm oven.
    7. Pour the liquid from the slow cooker into a small saucepan, and add two desserspoons of corn flour to the liquid in the slow cooker, stirring well to blend over a low heat until sauce thickens slightly.

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    Reviews in English (47)


    I loved this recipe and especially the sauce it was finger licking. I wasnt sure what to do with the brown sugar so I just mixed in with the wine mix. I also only cooked it for 4.5 hours as i only used to lamb shanks. This is a dish i will be making again.  -  10 Oct 2010


    Something else. most important alteration: i only cooked it for half the time specified also a little change i made & that was to add a garnish when serving made of chopped parsley & mint, chrushed garlic & finely grated lemon rind. it just added that little something!  -  05 Sep 2010


    this was a very nice and easy reciepe and i must say came out delis !!! although the only change i made was put the stock and other stuff with the little bit of oil i used to brown the shanks and added whole garlic cloves but i love garlic so !! otherwise stuck to reciepe ! devine  -  12 Sep 2011