Make this tender and juicy slow cooker lamb shanks in red wine sauce for a Sunday Supper/Holiday + get our 50 Easy Healthy Crockpot Meals for Dinner that will make your life in the kitchen a breeze. Most of these recipes only require you to do a quick prep, press a button, and let your crockpot do the job for you!
4 lamb shanks trimmed of excess fat (4 to 6 lamb shanks depending on their size)
2 tablespoons olive oil divided
1 large white onion diced
2 large carrots peeled and sliced ½-inch thick. If on a keto diet, replace with celery
6 cloves garlic minced
Coarse salt and freshly ground pepper
1 ½ cups red wine like Carbenet Saunignon, Merlot, or Pinot Noir
3tablespoonscornstarch or xanthan gum or 6 tablespoons of flour. Xanthan gum is the best thickener for a low-carb diet and cornstarch makes a great gluten-free thickener.
2 cups beef stock or broth
14 oztomato sauce
2 tablespoons tomato paste
2 beef bouillon cubes crushed
1 teaspoon fresh rosemary finely chopped
2 bay leaves
2 tablespoons fresh parsley finely chopped
Prepare the lamb shanks: Remove them from the fridge about 1 hour before cooking. Wash and pat them dry with a paper towel.
(OPTIONAL) Sear: Heat 1 tablespoon of olive oil in a heavy-bottom pan over medium-high heat. Sear two shanks until browned on all sides. Repeat with remaining shanks and oil. Do not overcrowd the pan! NOTE: Although this step is optional, I recommend it because it will boost the color and flavor of the meat!
Cook: Transfer them to a 6-quart slow cooker bowl. Add in the onions, carrots, and garlic. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper, tossing well to combine. Reserve!
Make the sauce: In the same pan that you seared the shanks, pour in the red wine and allow to simmer over medium-low heat for 4-5 minutes. Then add 1 tablespoon of cornstarch or xanthan gum (or 2 tablespoon flour) slowly, whisking constantly, until no lumps are found. Let it reduce and thicken slightly, then pour it into the slow cooker along with the beef stock, tomato sauce, tomato paste, bullion, rosemary, and bay leaves.
Mix well to combine the ingredients. Cook on HIGH for 6 hours or on LOW for 8-10 hours, or until the lamb is fall-apart tender.
Remove the lamb shanks and cover them well. Skim fat from braising liquid if needed, using a slotted spoon.
Thicken the sauce: Transfer the sauce to the pan that you seared the shanks and turn on the heat to medium-low. In a small bowl, whisk 2 tablespoons of cornstarch or xanthan gum (or 4 tablespoons of flour) with ¼ cup of the sauce from the pan until completely dissolved.
Pour the mixture into the pan, whisking quickly until completely smooth. The sauce must simmer for 4-5 minutes, or until thickened to desired consistency.
Serve: Garnish with chopped parsley and serve over mashed potatoes/cauliflower and a side of steamed peas.
STORAGEStore leftovers in an airtight container in the fridge for up to 4 days.Reheat braised lamb shanks gently, covered, in the microwave on 50% power, turning midway through reheating.STO
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