Slow cooker lamb shanks with rosemary and red wine
Sticky, tender lamb shanks in a glossy rosemary and red wine sauce. Put it on in the morning and dinner is done.
- Time8 hr 20
- LevelEasy
- Costabout £2.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large frying pan. Brown the shanks all over for 8 minutes until deep golden.
8 min - 2
Put the onion, carrots and garlic in the slow cooker and sit the shanks on top.
- 3
Mix the purée, wine and stock and pour over. Add the rosemary and bay leaves.
- 4
Cover and cook on low for 8 hours until the meat is falling from the bone.
480 min - 5
Lift out the shanks and keep them warm. Skim any fat from the sauce.
- 6
Mix the cornflour with 2 tbsp cold water and stir into the sauce in a pan. Bubble for 3 minutes until glossy.
3 min - 7
Serve the shanks with the sauce spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.