Description
Tender lamb shanks braised in red wine, garlic, and herbs until the meat falls right off the bone. A cozy, flavor-packed dish that’s perfect for slow cooking.
Ingredients
Units
Scale
- 4 lamb shanks (about 400g each)
- 3 tbsp sunflower oil (or olive oil if you prefer)
- 2 bay leaves
- 2 cinnamon sticks
- 1 onion, finely chopped
- 1 large carrot, chopped
- 2 celery sticks, chopped
- 6 garlic cloves, crushed
- 4 sprigs fresh thyme
- 2 tbsp tomato paste
- 1 cup red wine (any dry wine works)
- 2 stock cubes (beef or lamb)
- 1 cup water (plus more if needed)
- 1 can (400g) chopped tomatoes
- Salt & black pepper, to taste
- Fresh rosemary, for garnish
Instructions
- Heat oil in a large pot and sear lamb shanks until nicely browned on all sides.
- Work in batches if needed.
- Remove lamb and set aside.
- Add onion to the pot and cook until golden.
- Toss in carrot and celery, cook until softened.
- Stir in garlic and thyme. Once fragrant, add tomato paste, wine, stock cubes, and water.
- Scrape up all those browned bits from the bottom of the pan.
- Add the canned tomatoes. Simmer 5 minutes.
- Return lamb shanks to the pot in a single layer.
- Cover and cook on low heat for about 2 hours until the meat is fall-apart tender.
- Add a splash more water if it looks too dry.
- Remove lamb, strain sauce (optional, but gives a smooth finish), pressing veggies to extract all flavor.
- Return strained sauce and lamb to the pot.
- Simmer gently until the sauce thickens.
- Season with black pepper and salt if needed.
- Garnish with fresh rosemary.
Slow Cooker Method: After browning the lamb and sautéing the veggies on the stovetop, transfer everything to your slow cooker. Cook on High for 3 ½ hours or Low for 6–7 hours.
Notes
Prepared, tried, and tested by Gail
Cook Time: 2 hrs (stovetop) or 3 ½ hrs (slow cooker)
