Slow Cooker Lamb Shanks

    6 hours 30 minutes

    The trick to this recipe is the slow cooking, allowing all of the flavours to combine, simmer and reduce creating an unbelievable tasting sauce at the end.


    Victoria, Australia
    72 people made this

    Serves: 4 

    • 4 lamb shanks
    • 2 onions, diced
    • 4 sticks celery, sliced
    • 2 carrots, sliced
    • 2 cloves garlic, diced
    • 1 bay leaf
    • 2 tablespoons fresh thyme
    • 1 cups (500ml) red wine
    • 2 cups (500ml) beef stock
    • salt and pepper, to taste
    • 2 tablespoons cornflour
    • 1/2 cup water

    Preparation:30min  ›  Cook:6hours  ›  Ready in:6hours30min 

    1. Place the lamb shanks, onion, celery, carrot, bay leaf, thyme, red wine and beef stock in the slow cooker and cook on medium for 6 hours.
    2. Remove the lamb shanks. Strain the the stock into a saucepan and put the vegetables aside.
    3. Taste the stock and adjust the flavour with salt, pepper and aditional red wine, to taste. Combine the cornflour and water. Bring the stock to a boil then add the corn flour mixture to thicken.
    4. Serve the lamb shanks with the vegetables on the side then drissled with the lamb gravy.

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    Reviews in English (1)


    Very nice  -  06 Sep 2012