Slow cooker lamb shanks are a comforting, slow-cooked marvel that transform a few simple ingredients into fall-off-the-bone perfection. While they take their time becoming succulent, you get to relax and let the magic happen. This recipe highlights rich red wine and aromatic rosemary for an elegant but effortless meal.
Ingredients
- 4 lamb shanks
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup beef stock
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
Begin by warming a skillet with olive oil over medium-high heat. Pat the lamb shanks dry, season them liberally with salt and pepper, and sear each side until nicely browned—this takes about three minutes per side. Set the shanks aside, and in the same pan, sauté the onion, carrots, and garlic. Once the vegetables soften and the onions turn golden, stir in tomato paste and cook for another minute to bring out its sweetness.
Transfer the vegetables to your slow cooker and nestle the lamb shanks on top. Carefully pour in the red wine and beef stock, and finish by tucking in the rosemary sprigs. Place the lid on the slow cooker and let everything mingle over low heat for about eight hours, or until the meat is fork-tender and falling off the bone.
Once done, remove the lamb shanks from the slow cooker and skim off any excess fat from the sauce. If you prefer a thicker sauce, ladle the cooking liquid into a saucepan, reduce it over medium heat, and season to taste. Serve these aromatic lamb shanks with creamy mashed potatoes or crusty bread to soak up all that savory gravy.
This recipe’s gentle, all-day simmer brings comforting flavors together and makes it an ideal wintertime dinner for family or a small gathering. If you’re looking for a lighter option, you can skip the wine and rely on more herbs and extra stock.
For a twist, try adding diced tomatoes or tossing in olives near the end for a Mediterranean feel. However you adapt it, you’ll end up with tender, braised lamb that’s homey yet elegantly delicious—perfect for anyone craving a low-effort meal with a luxurious payoff.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
