Slow Cooker Lamb Shanks (GF)

Recipe created by Adriana Hartcher

Serves 4-6


  • 3 tbsp olive oil
  • 1.5 kg lamb shanks (4 large or 6 small)
  • 1 onion roughly diced
  • 1 celery stalk, roughly diced (about 1 cup)
  • 1 carrot, roughly diced (about 3/4 cup)
  • 4 garlic cloves, minced
  • 4 dried bay leaves
  • 1 cup (250 ml) chicken or vegetable stock
  • 2 cups (500 ml) red wine
  • 2 – 3 tsp salt
  • Black pepper


  1. Prepare the lamb shanks – pat dry then use 1 tsp of salt and black pepper to season all over.
  2. Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the lamb on each side until nicely browned. Remove onto a plate, repeat with remaining lamb.
  3. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil.
  4. Add garlic and onion. Sauté for until the onion turns translucent.
  5. Add the celery and carrots sauté for a further 3 minutes.
  6. Pour the onion mixture into the slow cooker and place the lamb on top.
  7. Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pot.
  8. Pour the wine into the slow cooker, add all remaining ingredients.
  9. Cook in the slow cooker on low for 4-6 hours or until falling off the bone. Check to ensure liquid doesn’t evaporate. Add a little water if it does.
  10. After 4-6 hours or until falling off the bone, remove the lamb. Discard the bay leaves.
  11. Use a handheld stick blender to puree the braising liquid into a smooth sauce.
    Taste test and adjust the seasoning (salt and pepper) to your taste.
  12. Remove from heat, return lamb to the sauce, cover and keep warm until ready to serve.