Source: Slow-cooker lamb shanks

Braised Lamb Shanks in Red Wine Sauce

Course Dinner
Cuisine French
Keyword Braised, Lamb, Red Wine, Shanks, Stew
Prep Time 20 minutes
Cook Time 3 hours
Servings 4 people


  • 2 lamb shanks about 1kg
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 tbsp tomato purée
  • 250 ml red wine light red wine (such as pinot noir)
  • 2 tbsp plain flour
  • 100 ml tomato passata
  • 500 ml beef stock
  • 2 carrots
  • 2 cloves garlic peeled
  • 2 bay leaves
  • 2 sprigs thyme


  • Pre heat the oven to 150C fan.
  • In a large oven proof pan heat the olive oil and then add the shanks and brown all over and then set aside.
  • Add the onion to the pan and fry gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
  • Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces.
  • Pour the stock into the same pan and bring it to a boil then add the tomato passata, carrots, garlic, bay leaves, and thyme as well as some salt and pepper.
  • Cover the pan with a lid and place in the oven to simmer for 2 hours, turn the lamb shanks after an hour.
  • Remove the lid and cook for a further hour to reduce the sauce. Turn the shanks every 20 minutes to prevent them from drying out.


Leave a Reply

Avatar placeholder

Your email address will not be published. Required fields are marked *

Recipe Rating