Slow Cooked Red Wine Lamb Shanks

    Slow Cooked Red Wine Lamb Shanks

    166saves
    5hours10min


    96 people made this

    This is a firm favourite in our family, and so easy. Cooked in the slow cooker with red wine, veggies and herbs.

    Ingredients
    Makes: 2 lamb shanks

    • 2 lamb shanks
    • 2 carrots
    • 1 to 2 leeks or equivalent amount of onions
    • 300ml lamb or veggie stock
    • 1/2 (750ml) bottle red wine
    • 2 cloves garlic, finely chopped (or more to taste)
    • 1 large potato
    • olive oil to cook the shanks
    • 1 bouquet garni
    • 1 bay leaf
    • 1 teaspoon dried rosemary
    • 1 tablespoon cornflour
    • 1 tablespoon redcurrant jelly

    Directions
    Preparation:10min  ›  Cook:5hours  ›  Ready in:5hours10min 

    1. Chop all the vegetables into small cubes / slices.
    2. Heat the olive oil in a frypan 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 some of 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.

    Redcurrant jelly

    If you cant find redcurrant jelly you can use cranberry sauce instead.

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    Reviews (6)

    by
    90

    this recipe doesn't mention what to do with the stock or the jelly. - 07 Sep 2010

    cadmangaz
    19

    in the slow cooker 6 hrs on low, then simmer for 1 hr.. was very nice... - 26 Apr 2011

    18

    Loved the basic structure of this recipie and used it to cook 24 lambshanks for a family dinner party. I added extra onion, heaps of fresh garlic cloves.I used Macadamia oil to brown the shanks...very high flash temperature gives a lovely caramelisation of the meat and adds great flavour to the onion and garlic. I added tobasco for zing and used cranberry sauce. I served it on a garlic spring onion mash of pontiac potatoes! YUM - 28 May 2012

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