Slow-cooked Lamb Shanks are the ultimate comfort food. Lamb shanks in a rich sauce, slow-cooked to perfection, are incredibly tender and have a deep savoury flavor. They’re also surprisingly easy and satisfying to make. It’s all about the time. By letting the shanks simmer in a flavorful broth for several hours, the connective tissues will break down and create a delicious taste.
This dish is perfect for Sunday roasts or dinner parties. It’s also great to serve when you don’t want to spend hours at the stove. The dish is versatile, too. Whether you choose to use tomatoes, red wine or Moroccan spices, the lamb shanks will adapt well to any cooking style.
This recipe explores the classic red wine braised version, with useful tips, ideas for serving, and flavourful variants.
What are Lamb Shanks ?
The lower part of the leg is known as the shank. It’s tough and has a lot of connective tissues. They can be chewy when cooked quickly but become tender and flavoursome when braised for several hours on low heat. The meat will easily pull away from the bone, and the sauce will be rich and layered.
Classic Slow-Cooked Lamb Shanks Recipe (Serves 4)
Ingredients:
- Each lamb shank weighs approximately 300-400g 300-400g each)
- Black pepper and salt freshly ground
- 2 Tablespoons plain flour (for dusting)
- Olive oil 2 tablespoons
- 1 large onion, diced
- 2 carrots, peeled & chopped
- Celery stalks 2 – chopped
- 4 minced garlic cloves
- 2 tablespoons of tomato paste
- Red wine, such as Cabernet or Shiraz
- Two cups of beef or lamb stock
- 400g can diced tomatoes
- 2 rosemary sprigs
- Four sprigs of thyme
- 2 Bay Leaves
- Use 1 lemon zest (optional) for brightening
Instructions:
Step 1: Season the Lamb Shanks
Use paper towels to dry the lamb shanks. Sprinkle generously with pepper and salt, then lightly dust the shanks with flour. Shake off any excess.
Over medium heat, heat olive oil in a heavy-bottomed pot or Dutch Oven. The shanks can be seared in batches and turned occasionally to ensure that they are evenly browned. Don’t hurry this step, it takes 8-10 minutes. Place the browned shanks in a separate container.
Step 2: Sauté the vegetables
Reduce the heat in the same pot to medium. Add celery, carrots, and onion. Stir occasionally and cook for 5-6 mins or until slightly golden. Continue to cook the garlic for one minute.
Step 3 – Add Tomato Paste & Deglaze
Pour in the red wine and scrape up any browned bits from the bottom of your pot. This step adds richness. Pour the red wine in, and scrape up any browned bits on the bottom of the pan. This deglazing step will add richness. Allow the wine to simmer for 5 minutes and reduce slightly.
Step 5: Add Tomatoes and Herbs
Add the tomatoes in juice (in cans) and the beef stock. Mix well. Add the lamb shanks back to the pot and nestle them in the liquid. Add bay leaves, lemon zest, rosemary, thyme and if you like, thyme.
Bring to a gentle boil.
Step 5: Slow Cook
Cover the pot and turn the heat down to low. The shanks should be turned occasionally while simmering very gently at for 2.5 to 3 hours. You can also bake the dish in a preheated 160degC oven (140degC with fan) for the same amount of time.
When the lamb is fork tender and falls off the bone, it’s done.
Step 6: Finishing and Serving
Keep the lamb shanks warm by removing them from the pot. If the sauce seems too thin, cook it uncovered for 10 to 15 minutes in order to reduce and thicken.
Salt and pepper to taste.
Serve the shanks with creamy mashed potatoes or polenta. Spoon generously the sauce over the top.
Serving Suggestions
Lamb shanks are a rich meat that pairs well with comforting side dishes. Here are some of our favourites.
- Creamy Mashed Potatoes is the most popular and classic pairing.
- Soft Polenta adds a creamy, luxurious texture.
- Cannellini or butter beans add to the sauce for extra flavor.
- Roasted Root Vegetables parsnips and carrots work well.
- Rice or Couscous is great for absorbing sauce.
- Crusty Bread for soaking up the last drops.
Before serving, garnish the dish with fresh parsley, or gremolata, a mixture of garlic, lemon zest and herbs.
Success Tips
- Caramelise the meat to add depth of flavor.
- Cook meat slowly. Too much heat can result in tough meat.
- Make sure you use good stock. It is the basis of your sauce.
- Remove excess fat. Lamb can be very fatty. If necessary, use a spoon to remove the surface.
- Prepare ahead. This dish tastes better the second day, as the flavors blend.
Flavour Variations
1. Moroccan Lamb Shanks
Sauteed onions can be seasoned with cumin, cinnamon paprika and coriander. You can replace red wine with chicken stock or orange juice. In the last hour of cooking, add dried apricots and chickpeas.
2. Red Wine and Balsamic Lamb Shanks
Reduce the red wine as usual, adding 2 tablespoons balsamic. This creates a sweet, tangy taste that perfectly balances the meat.
3. Beer-Braised Lamb Shanks
Replace red wine with dark beer (such as stout). This gives it a rich, deep malty flavor. To balance the bitterness, add a teaspoon of brown sugar and whole grain mustard.
Slow cooker Instructions
How to use a slow-cooker:
- Brown the lamb as directed and sauté vegetables.
- Place everything in the slow cooker.
- You can cook the lamb on low or High for up to 4-5 hours.
The sauce can be thickened at the end either by adding a cornstarch mixture (1 tablespoon cornstarch with 2 tablespoons of water) or by simmering the sauce in a pot.
Leftovers and Storage
- Refrigerator: Store up to three days in an airtight container. Reheat gently in the oven or on the stovetop.
- Freezer: Freeze portions up to three months. Defrost in the refrigerator overnight, then reheat according to instructions.
You can use leftover lamb shanks to make pasta, risotto or sandwiches.
Nutrition (per Serving) )
- Calories: 600-700 kcal
- Protein: 40g
- Fat: 35g
- Carbohydrates: 15-20g, depending on the sides and additions
This meal is a healthy, satisfying one because it’s rich in iron, zinc and protein.
Conclusion
Slow-cooked shanks of lamb are the essence of rustic elegance. They’re easy to prepare but taste like a restaurant dish. This recipe, which is easy to make and has a sauce that’s full of flavour, will be a hit for both family meals and special events.
This dish is adaptable to any taste. It can be made with Moroccan spices, balsamic or a classic red wine. With your favourite side dishes and a glass or two of red wine you will have a meal that is sure to impress.
