• Serves 4
  • 15 mins prep
  • 7 hrs, 45 mins cook

Slow-cooker lamb shanks

Slow cooker lamb shanks
Triple tested. For your success every time.

Come home to a hearty dinner bubbling away, ready to eat. All you need to do is pop your ingredients in the slow-cooker, step back and let the magic happen...


Slow cooker lamb shanks

  • 2 tbsp olive oil
  • 4 (1kg) french-trimmed lamb shanks
  • 1/2 cup (75g) plain flour
  • 2 medium (300g) brown onions, chopped
  • 2 medium (240g) carrots, chopped
  • 4 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 1 cup (250ml) red wine
  • 2 cups (500ml) salt-reduced beef stock
  • 2 400g cans chopped tomatoes
  • 2 tbsp sugar
  • 1 bouquet garni (see tips)


Slow cooker lamb shanks

  1. Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper; shake away excess. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
  2. Add remaining oil to the same pan with onions, carrots and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. Add the tomato paste; cook, stirring, for a further minute.
  3. Add the wine to the pan; bring to the boil. Stir in stock, undrained tomatoes, sugar and bouquet garni. Bring to the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid. Cover; cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone.
  4. Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface. Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
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