Lamb stew with mashed potatoes on plate and stew in dish

Slow cooker lamb shanks

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

Prep: 10 mins Cook: 5 hrs - 9 hrs


Serves 4

Make this slow cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettucine or a crispy baked potato

Nutrition and extra info

Nutrition: per serving

  • kcal547
  • fat32g
  • saturates13g
  • carbs15g
  • sugars6g
  • fibre3g
  • protein37g
  • salt0.32g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 lamb shanks
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp tomato purée
  • 250ml light red wine (such as pinot noir)
  • 2 tbsp plain flour
  • 500ml stock, vegetable, chicken or lamb
  • 2 carrots, chopped
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bunch parsley, leaves chopped separately to the stalks



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.

  2. 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. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.

  3. After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Nov, 2019
Very simple to make but really tasty. Lots of positive feedback from the family!
Izzie needham
6th May, 2019
This was a really lovely dinner the gravy was so good,plenty left over i put it in small containers and have frozen it so I can get it out next time we have a roast for instant gravy.i decided to do the slow cooker on high for 4 hours however the meat was not ready it took 6 hours on high for the meat to fall off the bone. Other than that there was no issues with the meal and I would definitely do it again
30th Mar, 2019
Really tasty! We didn’t have the fresh herbs so used some dried herbs & added fresh mint at the end - delicious with mash & steamed veg.
Catherine93's picture
28th Feb, 2019
This was absolutely delicious! Smelt lovely all day and tasted just as nice! Had it with the mustard mash recipe and was just as nice. Highly recommend!!
1st Feb, 2020
Should I try and get all the bone under the liquid too? Or doesn't it matter?
goodfoodteam's picture
4th Feb, 2020
Thanks for your question. I wouldn't worry about the bone not being completely submerged in the liquid, just as long as the meat is completely covered.
Lyme Regis
18th Dec, 2019
If I am only using 2 lamb shanks, how much stock would I need?
lulu_grimes's picture
18th Dec, 2019
Hello, Slow cookers don't allow liquid to evaporate so if you only want half of the recipe and you have a small, deep slow cooker then halve everything. If you've got a large shallow slow cooker then leave the recipe as it is otherwise your lamb shanks won't have enough liquid to cover them. You can freeze leftover sauce and use it laster as a pasta sauce if you like. I hope this helps.
Nisha Thakrar's picture
Nisha Thakrar
13th Oct, 2019
What size slow cooker do I need for this recipe. I have a 3.5l is that big enough?
goodfoodteam's picture
17th Oct, 2019
Thanks for your question. You either need a larger oval one or a deep small one that you can fit the shanks upright in. It will also depends on the size of the shanks. However, a 3.5 litre slow cooker is likely to be a bit small.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?