Slow-Cooker Lamb Shanks

Prep Time
Cook Time
7h 30m
Ready In

"This is an old Woman's Weekly recipe which I made this years ago, and my DH did enjoy these shanks. I must make them again over next winter. Served with mashed potato and vegetables would make for a wonderful winter meal. I always make my own bouquet garni ~ It is a bundle of fresh herbs, usually consisting of ~ bay leaf, sprig of thyme and parsley leaves & stalks, tied together with kitchen string. Remove the bundle at the end of cooking and discard."

Original is 6 servings


  • Serving Size: 1 (608.8 g)
  • Calories 880.3
  • Total Fat - 63.8 g
  • Saturated Fat - 26.2 g
  • Cholesterol - 182.5 mg
  • Sodium - 761 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 4.8 g
  • Sugars - 11.3 g
  • Protein - 47.3 g
  • Calcium - 91.4 mg
  • Iron - 5.5 mg
  • Vitamin C - 25.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat half of the oil in a large frying pan.

Step 2

Toss lamb shanks in flour that has been seasoned with salt and pepper; shaking away excess flour. Cook lamb over a high heat until browned all over then transfer shanks to the bowl of a slow cooker.

Step 3

Add the remaining oil to the same pan with the onions, carrots and garlic & cook; stirring the vegetables over medium heat for about 3 minutes or until the onion is just starting to soften then add the tomato paste & cook, still stirring for a further minute.

Step 4

Add the wine to the pan & bring mix to the boil, stir in the beef stock, then the undrained tomatoes, sugar and the bouquet garni. Bring to the boil & pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.

Step 5

Cover & cook for 6-8 hours on the low setting or until lamb is soft and just falling off the bone.

Step 6

Remove the lamb from the slow cooker and cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface and serve the lamb shanks with the sauce over the top.


No special items needed.

2 Reviews


I was going to make this tomorrow night but I had a really bad nights sleep and the lamb was in the fridge (2 shanks weighing 750 grams so did a half recipe) and it was so easy to put it all together and let the slow cooker do its job. I did use tomato juice instead of the red wine and when it had been in the cooker for 4 hours I realized I had totally forgotten the bouquet garni and it was difficult for me to get to the herb garden to make one up and put in at this point so I threw in some dried bay leaves and after nearly 8 hours I had a delicious meal, thank you Tisme made for What's On The Menu at FF&F.


review by:
(14 Jan 2022)


These were to die for. The shanks didn’t fit in my slow cooker so I did them on the stove. Only addition I made was some lemon zest


review by:
(8 Sep 2020)

You'll Also Love