There’s something a bit magical about slow-cooked lamb, isn’t there? The way it turns from firm and proper to absolutely melting in the span of an afternoon — it’s like watching a grumpy old man slowly warm up to you over tea. By the time dinner rolls around, that meat is practically falling into your spoon like it gave up resisting.
I started making this recipe on cold Sundays, when the world outside is grey and the flat smells like wet leaves. You throw everything into the slow cooker around midday, and by evening? The whole place smells like comfort. The wine, the garlic, the rosemary… it’s all soft and earthy and rich in that way only lamb can be. Add some mash or buttery polenta and you’re golden.
Why You’ll Love It
- No faff. You just brown and chuck — the slow cooker does all the heavy lifting.
- Unreal texture. The meat is ridiculously soft. Like, “fall-off-the-bone with a sigh” soft.
- Free aromatherapy. Your house will smell like a rustic kitchen in Provence by 4pm.
- Works well with mash, crusty bread, or creamy polenta.
- Feeds a crowd or gives you lush leftovers for the next day.
- Easily dressed up for guests — but cozy enough for a midweek dinner-for-two.
Ingredients
- 2 lamb shanks
- 250ml red wine (something bold, not sweet)
- Lamb stock (enough to mostly cover the shanks — about 500ml or so)
- 4–6 garlic cloves, smashed
- 2 sprigs fresh rosemary (or a generous pinch of dried if you’re out)
How to Make It
Brown the shanks for flavour’s sake:
Heat a splash of oil in a frying pan over high heat. Sear the lamb shanks until golden on all sides. It’s not just about looks — this adds real depth.
Warm up your base:
In the same pan, pour in the wine, stock, smashed garlic, and rosemary. Let it bubble for a minute or two — just to get everything introduced.
Load up the slow cooker:
Tuck your lamb shanks into the slow cooker. Pour the warm winey mixture over the top until the meat is mostly submerged. Pop the lid on.
Let it work its magic:
Cook on low for 6–8 hours. Honestly, longer is better. You’ll know it’s ready when the meat slips off the bone with zero resistance.
Crisp it (optional but lush):
If you want a bit of texture, pop the shanks under the grill or in a hot oven (220°C) for about 15–20 minutes at the end to get a little crust.
Reduce the sauce:
Meanwhile, strain out the solids from the leftover liquid and simmer it in a pan until it thickens into a rich, glossy gravy. You can add a splash of cornstarch slurry if needed, but I usually just let it bubble away.
Serve and swoon:
Plate up with buttery mash or roasted roots, pour the gravy on like you mean it, and maybe scatter a bit of extra rosemary if you’re feeling posh.
Common Mistakes and How to Dodge Them
Why’s my lamb tough?
It probably didn’t cook long enough. Give it more time — lamb shanks are stubborn until they’re not.
Can I skip browning the meat?
You can, but it’ll be flatter. Browning adds loads of flavour and that satisfying “I cooked this properly” taste.
Is the sauce too thin?
Boil it down! Give it time on the stove to reduce, or add a teaspoon of cornstarch mixed with water.
Too strong a wine flavour?
That can happen if you use a very sweet or low-quality wine. Stick to a dry red you’d actually drink.
Storage and Reheating
In the Fridge:
Keeps beautifully for 3–4 days. The flavours deepen overnight, too.
In the Freezer:
Yes, absolutely. Freeze portions with gravy in airtight containers for up to 3 months. Thaw overnight in the fridge.
To Reheat:
Warm gently on the hob with a splash of water or stock. Or reheat in the oven, covered with foil, at 160°C for about 25 minutes.
Frequently Asked Questions
Can I add vegetables?
Yes! Root veg like carrots, parsnips, and even halved shallots do really well in the slow cooker alongside the lamb.
What if I don’t have lamb stock?
Beef stock works too. Just make sure it’s a good one — not too salty or artificial-tasting.
Is it okay to cook this on high?
If you’re short on time, 4–5 hours on high can work — but low and slow is the dream for texture and taste.
Can I double the recipe?
Totally — just make sure your slow cooker isn’t overcrowded and adjust your liquids so everything is mostly submerged.
Nutrition Facts (Per Serving)
- Calories: 205 kcal
- Fat: 13g
- Saturated Fat: 6g
- Protein: 19g
- Carbs: ~3g
- Sodium: 60mg
- Iron: 9%
Try More Nigella Recipes:
Nigella Slow Cooker Lamb Shanks
Description
Fall-off-the-bone lamb shanks slow-cooked in red wine, garlic, and rosemary — rich, rustic, and impossibly comforting.
Ingredients
Instructions
- Brown lamb shanks in a hot pan.
- Add wine, stock, garlic, and rosemary — bring to a simmer.
- Place lamb in slow cooker and pour liquid over.
- Cook on low for 6–8 hours.
- Optional: crisp under grill and reduce the sauce for serving.
Notes
- Lamb must cook long enough to go tender — don’t rush it.
- Red wine should be dry and good quality.
- To thicken sauce, reduce it on the stove or add cornstarch.
- Serve with mash, bread, or something to mop up that gravy.