Slow Cooker Lamb Shanks in Red Wine is a rich, comforting meal with tender, fall-apart lamb and a deep, savoury gravy.
This easy dinner recipe slowly cooks the lamb to create incredible flavour, finished with a thick, glossy sauce perfect for serving over mashed potatoes.
Made with lamb shanks, vegetables, red wine, tomatoes and a rich stock, this recipe is perfect for cosy evenings or when you want a simple meal that feels a little special.
Making Slow Cooked Lamb Shanks Full Of Flavour
There is something so luxurious about slow cooked lamb, it is truly such a treat. Melt in the mouth lamb, so tender and falling off the bone.
Lamb is definitely a luxury cut of meat, but if you have the chance to cook with it I hope you give this recipe a try.
Choosing The Right Red Wine For This Recipe
There are so many variations of this recipe available, I tend to throw in things I believe will complement each other in taste and provide some useful techniques to elevate the whole dish.
This recipe uses red wine, when cooking with wine the alcohol cooks off so you are simply left with the flavour so this is still a family friendly meal.
Any rich full bodied red wine will do, like a merlot, cabernet sauvignon or shiraz, today I used a pinot noir as that is what we had on hand! No need for it to be an expensive wine, but one that is tasty.
Ingredients You Will Need
- Lamb Shanks (or Lamb Knuckles)
- Oil
- Salt & Pepper
- Onion
- Garlic
- Flour
- Tomato Paste
- Carrot
- Celery
- Red Wine
- Beef Stock
- Worcestershire Sauce
- Tinned Tomatoes
- Thyme
- Soy Sauce
- Bay Leaf
- Cornflour
- Butter
What red wine should I use? I always recommend using a red wine that you enjoy the taste of, but it does not need to be an expensive wine! A rich red wine such as cabernet sauvignon, shiraz or merlot. I used a pinot noir today as that is what we had on hand!
Do I have to use red wine? If you prefer not to, use extra stock and a little Worcestershire sauce or soy sauce to help build flavour.
Simple Prep Tips For Perfect Slow Cooked Lamb
I have a few tips for you to ensure that your lamb shanks are cooked to perfection, this is for both the slow cooker and a pressure cooker (Multi pot or Instant Pot) if you prefer to use that.
There is a little prep at the start and end of this recipe. Unlike many slow cooker recipes, the key to getting great flavour is to prep the dish well at the beginning and then again take some time before serving to make something truly special.
This final step is what transforms the cooking liquid into a rich, glossy gravy.
Preparing And Searing The Lamb For Maximum Flavour
The first step is to prepare the lamb shanks, or knuckles, they need to be trimmed as well as you can of the visible fat. For maximum flavour it is best to sear the lamb shanks on all sides before placing them in the slow cooker – season well with salt and pepper and pan fry.
Some people like to cook this dish the day before, the reason being they can skim the fat from the top after it cools. If you do this reheat it until it is piping hot again.
Creating A Rich Cooking Liquid For This Recipe
In the same pan you will want to sweat off the onion and garlic, then add the carrot and celery to begin to soften them briefly. I then stir through some flour and tomato paste then use the red wine to deglaze the pan, creating a simmering flavourful stock to add to the lamb shanks.
This combination builds a deeply savoury base that turns into a rich, glossy gravy once reduced.
For extra flavour I use a rich beef stock along with the tomatoes. This helps create a deeper, more savoury sauce that pairs beautifully with the lamb.
You want to cover the lamb shanks in the liquids, so ensure you press down the shanks if needed into the liquid before cooking.
Cooking Lamb Shanks Low And Slow
The real magic of this dish is the sauce, rich, savoury and perfect for spooning over mashed potatoes.
Ideally you want to cook the lamb shanks low and slow for around 8 hours. Slow cooker timings can vary slightly depending on the cut of meat or vegetables used, so my Slow Cooker Cooking Times Chart is a great guide to check.
The final step after cooking is to carefully remove the lamb from the slow cooker, you can drain the liquid through a sieve if you prefer a smoother sauce, or leave the vegetables in for a more rustic finish.
If you ever wonder why something cooked faster, slower, or thinner than expected, I’ve answered the most common questions in my Slow Cooker FAQ.
Can I Make This Recipe In The Pressure Cooker?
Yes if you have a multi cooker or instant pot the method is the same as above. When you have all the ingredients in your pressure cooker, cook for 60 minutes on high. It will take up to 15 minutes to reach pressure, then you need it to naturally release pressure, this may take up to 30 minutes.
Thickening And Reducing The Sauce
The sauce at this stage will already be full of flavour, but a short simmer helps reduce it into a thicker, glossy gravy. Pour it into a frying pan or saucepan and simmer for 10–15 minutes until slightly reduced and rich.
If you prefer a thicker, spoon-coating gravy, you can add a small cornflour slurry and simmer until it reaches your desired consistency. Stirring through a little butter at the end gives the sauce a lovely glossy finish.
If you would like more tips on reducing liquids in your slow cooker dishes, take a look at my guide How to Thicken Slow Cooker Sauce which explains several simple methods.
Do I serve the cooking vegetables or discard?
Totally up to you! I like to include them back into the dish when I serve, but you can remove them and discard, just using the sauce as it has used them to create the flavour.
More Slow Cooker Dinner Ideas
If you love the sound of the flavours in this Slow Cooker Lamb Shanks in Red Wine recipe, you may wish to check out some of my other slow cooker meals which use simple ingredients and are family favourites everyone will love:
- Slow Cooker Beef Stroganoff
- Slow Cooker Beef Bourguignon
- Slow Cooker Devilled Sausages
- Slow Cooker Curried Sausages
Slow Cooker Lamb Shanks in a Red Wine Sauce Recipe
I’ve recently updated this recipe to improve the richness of the sauce and simplify the method. It’s now even more flavourful with a thicker, glossy gravy.
Slow Cooker Lamb Shanks in Red Wine
Slow Cooker Lamb Shanks in Red Wine is a comforting and flavourful dinner recipe with tender lamb, vegetables, stock, red wine and tomatoes, all slowly cooked to perfection.
Ingredients
- 4 lamb shanks (or lamb knuckles)
- 1 tablespoon oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ onion, finely diced
- 2 teaspoons garlic, crushed
- 2 carrots, peeled and diced
- 2 sticks celery, diced
- 2 tablespoons tomato paste
- 2 tablespoons plain flour
- 1 cup red wine
- 1 to 1½ cups beef stock , (250–375 ml)
- 1 x 400 gram tin crushed tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar , (optional)
To finish
- 1 tablespoon butter
- 2 teaspoons cornflour
- 2 tablespoons cold water
- Fresh parsley, finely chopped
To serve
- Mashed potatoes
Instructions
- Season the lamb shanks with salt and pepper.
- Heat the oil in a frying pan over a medium-high heat. Sear the lamb shanks on all sides until well browned, including the ends. Transfer to the slow cooker.
- In the same pan, reduce the heat slightly and cook the onion and garlic for 1–2 minutes until fragrant. Add the carrot and celery and cook for 3–4 minutes until beginning to soften.
- Stir in the tomato paste and flour and cook for 1–2 minutes, coating the vegetables well until it darkens on the bottom of the pan.
- Pour in the red wine, stirring to deglaze the pan. Simmer for 2–3 minutes.
- Add the beef stock, crushed tomatoes, thyme, bay leaf, Worcestershire sauce, soy sauce and brown sugar. Stir well and bring just to a gentle simmer.
- Pour the sauce over the lamb shanks. Turn to coat and press them down so they are mostly covered.
- Cover and cook on LOW for 8 hours, until the lamb is very tender and pulling away from the bone.
- Carefully remove the lamb shanks and set aside, covered to keep warm.
- Pour the sauce into a saucepan. Bring to a simmer and cook for 10–15 minutes until reduced and thickened. Lightly mash some of the vegetables into the sauce to help thicken and enrich it.
- If needed, mix the cornflour with the cold water until smooth, stir into the sauce and simmer until thickened.
- Stir through the butter and simmer for a further 2–3 minutes until the sauce is glossy and rich. Taste and adjust seasoning if needed.
- Serve the lamb shanks over mashed potatoes, spooning over the vegetables and plenty of the thick, rich gravy. Sprinkle with parsley.
- Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat gently until hot, adding a splash of water or stock if needed.
Notes
UPDATED 14 April 2026
I’ve recently updated this recipe to improve the richness of the sauce and simplify the method. It’s now even more flavourful, with a thicker, glossy gravy.
Can I cook lamb shanks in the pressure cooker?
Yes, if you have a multi cooker or Instant Pot the method is very similar. Once all the ingredients are added, cook on high pressure for 60 minutes. It will take around 15 minutes to come to pressure, then allow a natural release, which may take up to 30 minutes.
What red wine should I use?
I recommend using a red wine you enjoy drinking, but it doesn’t need to be expensive. A rich red such as cabernet sauvignon, shiraz or merlot works well. Pinot noir can also be used for a lighter finish.
Do I serve the cooking vegetables or discard?
Totally up to you. I like to serve the vegetables with the lamb as they add flavour and texture, but you can strain them out for a smoother, more gravy-style sauce if you prefer.
Do I need to reduce the sauce?
A short reduction helps concentrate the flavour and creates a thicker, glossy gravy. With the updated recipe, you may find it only needs a brief simmer to reach the perfect consistency. If you prefer an extra thick, spoon-coating gravy, you can simmer it a little longer or add the cornflour slurry as needed.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 24gSaturated Fat: 10gUnsaturated Fat: 15gCholesterol: 91mgSodium: 951mgCarbohydrates: 21gFiber: 3gSugar: 7gProtein: 25g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
I Would Love To Hear Your Thoughts
This recipe first appeared on my other website, Just A Mum’s Kitchen.
I hope you love this Slow Cooker Lamb Shanks in Red Wine as much as we do. It’s such a lovely comforting dinner for cooler days and one I come back to again and again.
If you try it, I’d love to hear how it turned out for you in the comments below.
Also, if you enjoy this recipe, please leave a ⭐ rating in the recipe card above. Your feedback helps other readers and really supports my recipes.
Thank you so much for visiting and taking the time to try this recipe. I hope you find plenty of slow cooker inspiration here on my blog.
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Happy cooking!
Anna
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