Slow Cooker Lamb Shanks (with Red Wine Sauce)

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These tender slow cooker lamb shanks are gently simmered in a flavorful, rich red wine sauce until the meat falls off the bone.

four shanks of lamb with carrots and gravy on a platter.

Meltingly tender lamb shanks are something I used to eat only in restaurants; the best ones I’ve ever had were in an Indian restaurant in Cardiff. But not anymore; cooking lamb shanks is easy, and this slow cooker lamb shank recipe is no exception.

This easy recipe is a perfect slow cooker recipe; it is incredibly delicious, it can be cooked ahead and reheated, and (except for the hands-off slow cooking time) it's straightforward and quick to prepare.

Check out more crockpot lamb recipes: Lamb Shoulder in the Slow Cooker, Slow Cooker Pulled Lamb or Slow Cooker Lamb Ribs.

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Recipe ingredients
How to make lamb shanks in the slow cooker?
Recipe FAQs
What do you serve with shanks?
Recipe
Slow Cooker Lamb Shanks

Recipe ingredients

listed ingredients for cooking lamb shanks in the crockpot.

Lamb shanks: One piece per person. I was a fool to think my tiny 10-year-old daughter wouldn’t manage a whole piece; she did…

Shanks are pieces of lamb cut from the bottom sections of the leg below the knee. They are an inexpensive cut of meat, more economical than other parts. They are perfect for slow cooking, as the long cooking process makes the meat meltingly tender, and it will fall off the bone.

If you like shanks or hocks, try our Slow Cooker Pork Hocks or the German Crispy Pork Hocks.

Wine: I prefer a full-bodied, medium-range price red wine, something you would enjoy drinking, but it doesn’t have to be super expensive.

The alcohol cooks off, but you can replace it with the same amount of beef or lamb stock. As the stock is not as acidic as wine, you should add one teaspoon of red wine vinegar to the broth as well.

Stock: Lamb stock is the perfect fit, but if you don't have it, replace it with beef or chicken stock.

See the recipe card for full information on ingredients and quantities.

How to make lamb shanks in the slow cooker?

four floured raw lamb shanks in a roasting tin.

Step #1: Place lamb shanks in a large container (for instance, a baking dish).

browning floured lamb shanks in a skillet.

Step #2: Sprinkle them with flour, salt, and pepper, and rub them to coat them all over. Shake or pat to remove the excess flour.

Step #3: Brown the meat on all sides; it will take about 10 minutes on medium-high heat. Turn them often to make sure that all the sides are nicely colored. Transfer to the slow cooker.

sauteing carrots, onions, and tomato paste in a large pan.

Step #4: Brown the vegetables for about 3 minutes. Add tomato paste and about ½ tablespoon flour (you can use the leftover flour from flouring the shanks). Stir well

simmering stock with carrots inside for cooking lamb shanks in the crockpot.

Step #5: Add red wine, then stock, salt, pepper, rosemary, thyme, and bay leaves.

lamb shanks in the crockpot before slow cooking them.

Step #6: Pour the red wine mixture into the slow cooker over the meat.

tender lamb shanks in the slow cooker pot.

Step #7: Cook on high for 4 hours or on low for 8 hours. They should be meltingly tender. Otherwise, give them another 30 minutes, then check again; they should be fall-apart tender. Remove them.

reducing the gravy after cooking lamb shanks.

Step #7: Transfer the braising liquid to a large saucepan. Thicken it with cornstarch slurry, then adjust the taste.

Recipe FAQs

Why are the lamb shanks tough?

You probably didn’t cook them long enough. Check after 4 hours on high and 8 hours on low; poke the meat with a fork; it should be tender and easy to pull off the bone. If it’s not, cook it for longer and check again.
The cooking time also depends on the size of the pieces; standard ones are not very large, but if you purchase the lamb at the local butcher, the shanks might be larger.

Can I cook the recipe without a slow cooker?

Yes. Brown the meat in a large Dutch oven. Remove and brown the vegetables. Add liquids and spices as instructed.
Return the meat to the pot. Cover and cook in the preheated oven at 350°F/ 180°C for 2 hours with the lid on top.
Remove the lid and cook for another ½ hour to 1 hour or until the meat is very tender.
Transfer the lamb to a platter and make the red wine sauce as instructed.

How to store and reheat lamb shanks?

Refrigerate the slow cooker lamb shanks and the red wine sauce for up to 4 days in an airtight container.
Freeze the meat in airtight containers for up to 3 months. Defrost in the fridge and reheat well before serving.
Reheat gently on the stovetop, adding a splash of wine, broth, or water to loosen the gravy a bit if necessary. Turn the shanks in the sauce several times to allow them to heat better, and stir the sauce and the veggies to prevent them from catching.

What Pinterest users are saying about the slow cooker lamb shanks!

Eric: "I made crock pot lamb shanks for the first time and followed your recipe. It was unbelievable. My husband and I were absolutely blown away by the results. Definitely going to use your recipe again. Thank you".

Marie: "Perfection 👏 I made the lamb shanks today it was perfect if I could only send you a photo it was finger licking good".

e: "Today I made this delicious dish and if you like lamb then I truly recommend you making this. Super easy!!"

close up tender shanks with carrots on a platter.

What do you serve with shanks?

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