Crock Pot Lamb Shanks With Red Wine

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/26/19
Lamb Shanks With Red Wine
Lamb Shanks With Red Wine Photo of Lamb Shanks With Red Wine © Diana Rattray
Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
467 Calories
20g Fat
18g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 467
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 34%
Cholesterol 64mg 21%
Sodium 424mg 18%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 10%
Protein 21g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Juicy delicious lamb shanks are slow cooked to perfection with vegetables, with red wine, chicken broth, and herbs.

Feel free to substitute about 1 teaspoon each of dried leaf rosemary and dried leaf thyme for the fresh herbs.

Serve these flavorful lamb shanks with mashed potatoes or a rice pilaf and a tossed salad.

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Ingredients

  • 2 tablespoons  olive oil or canola oil
  • 4 lamb shanks
  • salt and freshly ground pepper
  • 1 large sweet onion, sliced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 1 teaspoon minced garlic
  • 3 cups dry red wine, such as Cabernet Sauvignon or similar
  • 2 cups chicken stock
  • 1 sprig rosemary
  • 2 to 3 sprigs
  • thyme

Steps to Make It

  1. Heat oil in a large skillet or saute pan. Add the lamb shanks, sprinkle with salt and pepper, and brown on all sides, about 6 to 8 minutes total.

  2. Transfer the lamb to a slow cooker insert. Add onion, carrots, and celery to the skillet and cook, stirring, until onion is just tender.

  3. Add the vegetable mixture to the slow cooker, along with the garlic, wine, and chicken stock. Add the herb sprigs, cover, and cook on HIGH for 1 hour.

  4. Turn heat to low and cook for about 7 to 9 hours longer, or until lamb shanks are very tender. Or, cook on high for about 5 to 6 hours.

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