My Slow Cooked Lamb Shanks are so succulent they melt in your mouth. Flavoured with herbs and red wine they have great depth and are just so tasty.
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I don’t love the colder weather, but I do love the excuse to cook my Slow Cooked Lamb Shanks. It is one of those dishes that is perfect to eat with friends and family. They are relatively simple too. I start them off on my Haier Induction cooktop, and get them brown on each side, then add all the sauce ingredients before bringing to a simmer and transferring to my Haier oven.
I recently showed how to cook a rotisserie chicken using my Haier oven, so delicious! Then the oven does all the work slow cooking while you can get on with enjoying your guest’s company. The Haier oven also has a self-cleaning (Pyrolytic) function which you can pop on before bed and wake up to a clean oven. How good right?!
I served the shanks with kumara mash and steamed broccoli which I cooked on the cooktop once the lamb was all cooked. I love how quickly the induction cooktop comes up to temperature too, it really saves time in the kitchen.
Ingredients:
- Olive oil
- Lamb shanks
- Flour
- Salt and pepper
- Onions
- Garlic
- Thyme
- Rosemary
- Bay leaves
- Red wine, I like pinot noir
- Beef stock
- Cans of tomatoes
- Brown sugar
How to make Slow Cooked Lamb Shanks:
Prepare Shanks. Preheat the oven to 180 degrees fan bake and cut any sinew off the shanks and toss in seasoned flour. I do this in either a bowl, or a plastic bag. In a large heavy based shallow saucepan, heat 1 tablespoon of oil on a high heat. Using your cooktop cook the lamb on all sides until golden brown. Around 6-8 minutes. You can do this in batches or even in two separate pans to ensure they aren’t crowded. Remove the shanks and set aside.
Prepare the sauce. In the same pan, add the onion, sauté for a few minutes until translucent. Add the garlic and cook for a further minute. Add the thyme, rosemary, bay leaves and wine. Cook for 2-3 minutes until the wine has reduced a little. Stirring occasionally. Add the stock, tomatoes, sugar and season with salt and pepper. Stir well. Bring to a simmer. Add the lamb back to the pan, cover with foil or a lid and cook in the oven for 90 minutes. Half way through, turn over the lamb shanks.
After the 90 minutes remove the lid and cook until lovely and golden. Around 15-20 minutes.
Serve with kumara mash and steamed broccoli.
If you are looking for more recipes using lamb check out my posts for Slow Cooked Roast Lamb and Lamb Satay Hawker Rolls.
Common questions about Slow Cooked Lamb Shanks:
Do I have to use fresh herbs? It can be hard to always have the right herbs on hand, I find when using dried herbs to use about half the amount as they are more potent.
Can I leave the wine out? You sure can just omit altogether or use a 1/2 cup extra beef stock.
What wine would you serve with this dish? Pinot Noir is the obvious and perfect choice for Slow Cooked Lamb Shanks.
Slow Cooked Lamb Shanks
Ingredients
- 1-2 tablespoons Olive oil
- 6 lamb shanks
- ½ cup flour
- Salt and pepper
- 2 onions cut into wedges
- 4 cloves of garlic finely chopped
- 6 sprigs of thyme leaves removed
- 2 sprigs of rosemary
- 2 bay leaves
- ¾ cup red wine I like pinot noir
- 2 cups of beef stock
- 2 x 400 gram cans of tomatoes chopped
- 2 tablespoons brown sugar
Instructions
-
Preheat the oven to 180 degrees fan bake.
-
Cut any sinew off the shanks and toss in seasoned flour. I do this in either a bowl, or a plastic bag.
-
In a large heavy based shallow saucepan, heat 1 tablespoon of oil on a high heat on your cooktop. Cook the lamb on all sides until golden brown. Around 6-8 minutes. You can do this in batches or even in two separate pans to ensure they aren’t crowded. Remove the shanks and set aside.
-
In the same pan, add the onion, sauté for a few minutes until translucent. Add the garlic and cook for a further minute.
-
Add the thyme, rosemary, bay leaves and wine. Cook for 2-3 minutes until the wine has reduced a little. Stirring occasionally.
-
Add the stock, tomatoes, sugar and season with salt and pepper. Stir well. Bring to a simmer.
-
Add the lamb back to the pan, cover with foil or a lid and cook for 90 minutes in the oven. Half way through, turn over the lamb shanks. After the 90 minutes remove the lid and cook until lovely and golden. Around 15-20 minutes.
-
Serve with kumara mash and steamed broccoli.
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