Slow Cooked Lamb Shanks In Red Wine Recipes

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SLOW COOKED LAMB SHANKS IN RED WINE



Slow Cooked Lamb Shanks in Red Wine image

My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.

Provided by Summerwine

Categories     Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 (1 1/2 lb) lamb shanks
2 large carrots, roughly chopped
1 onion, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary
750 ml full-bodied red wine (1 bottle)
2 cups beef stock
1 tablespoon soft brown sugar
1 -2 teaspoon cornflour (cornstarch)
olive oil, for cooking
salt & pepper

Steps:

  • Preheat oven to 325 F degrees.
  • Season the lamb shanks with salt and pepper.
  • In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
  • In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
  • Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
  • Pour the wine mixture over the lamb shanks; top up with water if needed.
  • Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
  • Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
  • Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
  • Serve up on individual plates and enjoy.

Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9

RICH AND COMFORTING SLOW COOKER LAMB SHANKS IN RED WINE



Rich and Comforting Slow Cooker Lamb Shanks in Red Wine image

Never used to like lamb (too fatty) but am a recent convert and this is my favourite. Have done it with leg of lamb too and that works just as well, but less meat for the same cost. Really easy to do, mix and match your ingredients if you don't have the exact same ones. Also freezes really well so I'll do this every few weeks and stock up the freezer. We tend to serve with mustard mash for the ultimate comfort food.

Provided by Rachel C

Categories     Stew

Time 8h10m

Yield 9 , 9 serving(s)

Number Of Ingredients 10

6 lamb shanks
4 -10 garlic cloves, minced
375 ml red wine
200 ml balsamic vinegar (optional)
1/2 teaspoon smoked paprika
1 teaspoon harissa or 1 teaspoon cayenne
1 tablespoon vegetable oil
3 (15 ounce) cans French onion soup
1 (15 ounce) can chopped tomatoes
1 tablespoon cornflour or 1 tablespoon cornstarch

Steps:

  • Brown the lamb shanks and place in the slow cooker. Add the onion soup, minced garlic and the chopped tomatoes.
  • Add the oil and spices to a frying pan, and heat and stir. As the spices start to cook (darken in colour, very aromatic), add the wine and vinegar, whack up the heat and reduce to half volume. Add the reduction to the slow cooker and cook for 7-8 hours. An hour before serving, add the made-up cornflour to thicken the sauce. Alternatively, if you're not a fan of cornflour (am starting to go off it myself!), then you can add some instant mashed potato to thicken the sauce instead.
  • I tend to take the shanks out at about 6 hours, remove the lamb skin (yuk!) and take the meat off the bone and back into the sauce to absorb more flavour. It also means that instead of serving one shank per person, you can actually get 9 good sized meals out of the 6 shanks.

Nutrition Facts : Calories 536.5, Fat 26.1, SaturatedFat 9.7, Cholesterol 161.4, Sodium 1246.4, Carbohydrate 14.5, Fiber 1.7, Sugar 5.7, Protein 52.6

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY



Lamb Shank Braised in White Wine with Rosemary image

Wonderfully tender, these lamb shanks are melt in your mouth juicy.

Provided by Misty Noriega

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 teaspoons chopped fresh rosemary, plus sprigs for garnish
1 pinch salt and freshly ground black pepper
1 cup dry white wine

Steps:

  • In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
  • Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.6 g, Cholesterol 89.4 mg, Fat 21.5 g, Fiber 0.4 g, Protein 27 g, SaturatedFat 6 g, Sodium 69.3 mg, Sugar 1.4 g

GARLIC LAMB SHANKS IN RED WINE



Garlic Lamb Shanks in Red Wine image

An Alternative for Sunday Lunch or an impressive dinner party show piece -this easy lamb shank receipe with Roast Garlic, Veg and Red Wine will put a smile on your face whatever the occassion.

Provided by imabadpixie

Time 5h

Yield Serves 4

Number Of Ingredients 12

4 Good quality, meaty lamb shanks
2tbs Oil, ideally Vegetable
1 Large Leek, sliced or 3 Small onions if you can't get a Leek
2 Large Carrots
10 Garlic cloves finely sliced
300ml Red Wine
100g butter - divided into 5
5 sprigs of Thyme (1 per shank)
a handfull of Dill
5 springs of Rosemary (1 per shank)
1 tsb Salt
3 tsb cracked black pepper

Steps:

  • Preheat the oven to Gas Mark 5.
  • For each shank tear off enough foil to wrap the shank- gathering at the top. Place a shank on each piece of foil and pull sightly on the edges of the foil so the shanks are sitting in little foil 'bowls'. Make a few incisions into the lamb shanks on the top sides.
  • stuff the underside of each shank with the butter, thyme, dill, a few garlic slithers, half the rosemary and a little pepper.
  • Push the remaining rosemary and garlic into the top side incision and scatter any residual on the foil.
  • Mix the oil, salt and left over pepper and pour evenly over each shank - perhaps encouraging it into the incisions if you can.
  • Scatter the leek and carrots onto the foil; pour over the red wine (just a little per shank), close up the packages and place onto baking trays (just incase the foil leaks!).
  • Bake in the oven for at least 4 hours- checking every so often. In the remaining hour you may want to unseal the foil.
  • This is yummy with sweet potato mash... and dont forget that once cooked, the juice let in the foil can be used as a gravy!

SLOW-COOKER LAMB SHANKS



Slow-cooker lamb shanks image

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

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 5h10m

Number Of Ingredients 12

4 lamb shanks
2 tbsp olive oil
1 onion, finely chopped
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
1 bunch parsley, leaves chopped separately to the stalks

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium

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Top Asked Questions

How to cook lamb shanks in red wine and garlic?
Slow Cooked Lamb Shanks in Red Wine and Garlic is a community recipe submitted by niblet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Preheat slow cooker. Heat stock, wine, garlic and rosemary in a pan. Put shanks in slow cooker and pour over enough hot stock, etc. to cover.
How to cook lamb shank in a slow cooker?
Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato 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.
How to cook lamb tenderloin in a slow cooker?
Transfer the lamb to a slow cooker insert. Add onion, carrots, and celery to the skillet and cook, stirring, until onion is just tender. Add the vegetable mixture to the slow cooker, along with the garlic, wine, and chicken stock.
How do you cook beef shanks in a slow cooker?
Preheat slow cooker. Heat stock, wine, garlic and rosemary in a pan. Put shanks in slow cooker and pour over enough hot stock, etc. to cover. Put the lid on and leave for at least 6 hours - it's that simple! I usually serve these as part of a roast dinner and put the shanks in the oven for the last 20 minutes to crisp the outside.

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