About This Recipe:
Want the perfect dish for a cold Winter’s day? This dish is fit for a king. Impress everyone with this slow-cooked lamb shanks recipe. For this recipe, I have used 4 lamb shanks. If you need to make more, you will need to adjust the recipe accordingly.
Because this is a slow-cooked recipe, the meat will be super tender and will fall right off the bone. Make sure to use good quality beef stock and red wine, to create the perfect sauce.
- 3 tablespoons olive oil
- ½ cup plain flour
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ chilli flakes
- 4 lamb shanks
- 2 brown onions, diced
- 4 cloves garlic, crushed
- 2 carrots, sliced
- 2 tablespoons tomato paste
- 400g crushed tomatoes
- 1 cup red wine
- 4 cups beef stock
- 2 tablespoons sugar
- 2 bay leaf
- On a large plate, add flour and season with salt, pepper and chilli flakes. Coat lamb shanks in the seasoned flour and set aside.
- When all the shanks are coated, fry in a shallow pan. You want to get the lamb shanks nice and golden. Once browned, remove from the pan and add shanks into the slow cooker. Repeat with the remainder of the shanks.
- In the same pan, reduce the heat to medium and add the onions, garlic and carrots. Sauté for 2 minutes until the onion starts to soften. Add the tomato paste and diced tomatoes, then, stir for another minute.
- Afterwards, you will want to add to the pan the; red wine, beef stock, sugar and bay leaves. Bring to the boil and pour over the shanks in the slow-cooker. Making sure the shanks are covered.
- Slow-cook on a low heat for at least 6 hours. This should make the lamb perfect and falling off the bone.
- Remove the lamb shanks from the slow cooker and set in a warm place covered in foil.
- To thicken the sauce, set the cooker to high uncovered for roughly 30 minutes.
- Serve the shanks with mashed potato and a generous amount of sauce.
To make the perfect slow-cooked lamb shanks, the most important step is sealing all the flavours into the lamb shanks. Because this recipe uses a slow cooker, we need to sear the lamb before we start cooking it. We do this because our lamb won’t be able to get a nice colour in the slow cooker. To get a more crispy result, we coat it in flour and spices.
While we wait for our lamb shanks to brown, we should start prepping our other ingredients. Dice the onions and garlic and slice your carrots. We will fry these in the same pan we fried our lamb shanks.
Another important step to this recipe is cooking out the alcohol in the red wine. We need to bring the liquid to a boil as the alcohol from the red wine won’t cook through in the slow cooker. Another key step for the perfect shanks is making sure your lamb is covered with the sauce while slow cooking.
Serve this dish with some creamy mashed potatoes and sprinkle with some freshly grated parmesan cheese. Enjoy.