A slow cooker lamb shank is a thing of beauty on a cold winter's night: this flavoursome, nutritious cut of meat really benefits from slow cooking in wine and herbs and tastes delectable with mashed potatoes.
For absolutely the best flavour, we advise buying high-welfare, organic lamb. For more recipes and food tips, see our hub page.
Slow cooker lamb shank recipe
To make these beautifully tender slow cooked lamb shanks for four, you will need:
- Lamb shanks, four
- Inexpensive dry red wine, 750ml
- Rosemary, fresh or dried, 25g
- Thyme, fresh or dried, 25g
- Salt and pepper, to taste
- Hot vegetable or chicken stock, 750ml
- Bay leaves, four
- A brown onion or four banana shallots, finely chopped
- Two garlic cloves, peeled
- Plain flour, 100g
- Rapeseed or olive oil, two tablespoons
1. Season the flour with salt and pepper in a large mixing bowl.
2. Tip the shanks into the mixing bowl and coat them in the flour evenly.
3. Warm the oil in a large frying pan on medium heat and quickly fry the shanks until they are lightly browned all over. Transfer into the slow cooker.
4. In the same frying pan you used for the shanks, begin to gently fry the onion and garlic, making sure nothing browns, just softens a little. Add the red wine and, while stirring frequently, let it reduce somewhat for about ten minutes.
5. Pour the wine, onion, and garlic over the lamb. Add the rosemary, thyme and bay and pour in the stock. The meat should be completely covered.
6. Cook on high for six to eight hours, until the meat falls easily off the bone. Serve with mash, cooked lentils, or brown rice.