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Slow Cooker Braised Lamb Shanks in Red Wine


  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 6 garlic cloves, minced
  • 4 medium carrots, peeled and roughly chopped
  • 3 celery ribs, roughly chopped
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon coarse black pepper
  • 4 lamb shanks (about 1 lb. each)
  • 1 bottle (750ml) burgundy wine
  • 3 sprigs fresh rosemary
  • 2 dried bay leaves


  1. Heat oil in a large dutch oven over medium-high heat. Add onions and garlic. Cook for 3 minutes. Stir in carrots and celery and cook for an additional 3 minutes. Transfer onion and carrot mixture to a medium bowl.
  2. Shake flour, salt and pepper in a recloseable plastic zipper bag. Place lamb in bag. Seal and shake until lamb is coated.
  3. Add coated lamb shanks to dutch oven to brown on all sides, cooking over medium high heat about 15 minutes. Add additional oil, if necessary.
  4. Place lamb shanks in slow cooker crock. Top with onion and carrot mixture, wine, rosemary sprigs and bay leaves. 
  5. Cover slow cooker and cook on HIGH 3 1/2 to 4 hours or LOW 7 to 8 hours until meat is tender.

Serves: 6-8

TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sauteing, place cookware in base, cover and cook as directed in the recipe.

slow cooker with removable crock



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