These easy slow‑cooked lamb shanks are braised in a red wine and rosemary gravy until meltingly tender.
It’s the perfect comfort food recipe for anyone searching for fall‑off‑the‑bone lamb shanks, one‑pot lamb dinners, or restaurant‑style lamb shanks at home.
It feels a bit strange to share a winter recipe during a heatwave here in the UK, but I’m in the middle of updating old posts!
Why you’ll love these lamb shanks 😍
Meltingly tender, rich, cosy, and perfect for a one‑pot dinner.
This dish delivers impressive results with minimal effort — ideal for busy home cooks who still want something special. If you enjoy lamb, you'll love my Lamb Boulangère.
Frequently asked questions
How long do lamb shanks take to cook?
Lamb shanks usually take 2.5 to 3 hours in the oven or 8 hours on low in a slow cooker. They need long, gentle cooking to become tender and fall off the bone.
Why are my lamb shanks not tender?
If your lamb shanks are still tough, they simply need more time. Lamb shanks are a hard‑working cut, so they must be cooked low and slow until the connective tissue breaks down.
Can I make lamb shanks in a slow cooker?
Yes — lamb shanks work brilliantly in a slow cooker. Brown them first for extra flavour, then cook on low for 8 hours or high for 4–5 hours until tender.
Do lamb shanks need to be browned first?
Browning isn’t essential, but it adds rich, deep flavour and helps create a glossy sauce. If you have time, it’s worth doing.
What’s the best wine for lamb shanks?
A dry red wine like Merlot, Shiraz or Cabernet Sauvignon works perfectly. Choose something you’d happily drink — it makes a noticeable difference to the gravy.Can I make lamb shanks ahead of time?
Absolutely. Lamb shanks taste even better the next day. Store them in the fridge for up to 3 days, or freeze for up to 3 months.
What should I serve with lamb shanks?
Lamb shanks pair beautifully with creamy mashed potatoes, buttery mash, polenta, rice, or crusty bread to soak up the sauce. Add greens like tenderstem broccoli or peas for balance.
Can I thicken the sauce?
Yes — I use McDougall's Instant Thickening Granules, available in any good supermarket. I love them because they dissolve instantly and never form lumps.
Alternatively, you can simmer the sauce uncovered for a few minutes or stir in a cornflour slurry (1 tsp cornflour mixed with cold water) until it reaches your preferred consistency.
Are lamb shanks expensive?
Lamb shanks are usually affordable compared to other lamb cuts. They’re great value because slow cooking transforms them into a restaurant‑quality dish.
How to cook lamb shanks
The good news is that you will be hard-pressed to overcook lamb shanks. So, if you happen to leave them for an hour too long, fear not!
The meat will remain tender and juicy, and at worst, it might fall right off the bone when served—but it will still be absolutely delicious.😋
Picture taken whilst still cooking.
I served the lamb shanks with roasted carrots and parsnips and crispy roast potatoes, but next time, I think I'll go with creamy mashed potatoes for serious comfort food.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Easy Slow‑Cooked Lamb Shanks Recipe
Fall‑off‑the‑bone lamb shank in a hearty red wine sauce, pub‑style comfort food.
Ingredients
- 50g unsalted butter - divided into 3
- 1 tablespoon of olive oil
- 2 lamb shanks
- 3 red onions - peeled and sliced
- 3 fat cloves of garlic - peeled and finely chopped
- 2 carrots - peeled and quartered
- 2 sticks of celery - each cut into four pieces
- a couple of sprigs of thyme - leaves only and chopped
- 1 sprig of rosemary - leaves only and finely chopped
- 2 dried bay leaves
- 1 heaped tablespoon of tomato purée (paste in the US)
- 2 or 3 tablespoons of redcurrant jelly
- a tablespoon of good quality balsamic vinegar
- 400ml beef stock - made from a Knorr rich beef stock cube (OXO cubes will not be the same as they are too salty and have a completely different taste)
- 400ml red wine
- 1 tablespoon of port
- a good splash of Worcestershire sauce
- sea salt and freshly ground black pepper to taste
Instructions
- Heat a tablespoon of olive oil with a piece of the divided butter. Brown the shanks until nicely colored, then remove and set aside. In the same pan, without washing, add another splash of oil and another piece of butter. Gently fry the onions until soft but not browned. Add the carrots and celery, cooking for a couple of minutes before stirring in the garlic.
- Fry for about another minute, then toss in the chopped thyme and rosemary along with the tomato purée; cook for a minute to avoid any bitterness. Be careful not to burn the garlic!
- Add the bay leaf, stock, wine, and redcurrant jelly, then stir everything together thoroughly and bring to a boil. Give it a taste (don’t worry about the runny gravy at this point—it’ll thicken later). Return the lamb to the pot, cover with the lid, and place it in your preheated oven.
- Since the liquid won’t completely cover the lamb shanks, turn them and give a stir every 45 minutes to an hour. They’ll need about 2½ to 3 hours, depending on their size, for the meat to become tender and fall off the bone. Once perfectly cooked, remove the shanks and cover to keep them warm.
- Place the casserole on the stovetop and bring the liquid to a boil, then add the balsamic, port, and Worcestershire sauce. Lower the heat slightly, allowing the liquid to reduce. Taste and adjust the seasoning as needed—you might like to add a bit more redcurrant jelly or port. Once it’s reduced to your liking, stir in the final piece of butter for a glossy finish and serve right away. Remember to remove the bay leaves before serving!
Notes
You will need a casserole dish with a lid that can go both on top of the stove and inside the oven.
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Jan