Mouthwatering Slow Cooked Lamb Shanks: A Must-Try Recipe

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine retains flavor without alcohol.

lamb shanks

🥗Healthier: beef shanks

💰Cheaper: pork shanks

Pork shanks are generally less expensive.

Heat 2 tablespoons of sunflower oil in a large frying pan over high heat.

Season 4 lamb shanks with 0.5 teaspoon each of salt and ground black pepper.

Place the lamb shanks in the pan and brown on all sides for about 10 minutes.

Remove the lamb shanks from the pan and place them in the slow cooker.

Add 1 large onion (peeled and finely chopped) and 2 carrots (peeled and chopped into small chunks) to the frying pan; cook for about 5 minutes over medium heat, stirring often until softened.

Add 3 minced cloves of garlic and cook for a further minute while stirring.

Add 240ml (1 cup) of red wine, 640ml (about 2 and 3/4 cups) of lamb stock, 0.5 teaspoon of dried thyme, 2 tablespoons of tomato puree, 1 teaspoon of sugar, and 2 bay leaves; stir together and bring to a simmer.

Turn off the heat and pour the sauce over the lamb shanks in the slow cooker.

Place the lid on the slow cooker and cook on low for 7 to 8 hours until the lamb is really tender.

After 7 to 8 hours, remove the lamb shanks from the cooking liquid and discard the bay leaves.

Add 2 tablespoons of red currant jelly to the sauce and stir together.

To thicken the sauce, stir in a cornflour slurry made of 2 tablespoons of cornflour mixed with 5 tablespoons of cold water; slowly pour it into the sauce and stir with a whisk until thickened to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens