Slow cooker lamb shanks with red wine and mushrooms

Slow cooker lamb shanks with red wine and mushrooms



  • 1 cup flour
  • salt and pepper
  • 4 large lamb shanks, frenched (bones at the end trimmed of fat)
  • ¼ cup olive oil
  • 2 onions, sliced
  • 4 cloves garlic, chopped
  • 2 cups beef stock
  • 1/3 cup maple syrup
  • 1 cup red wine
  • 2 cups mushrooms, sliced
  • 1 tbsp butter
  • 3 tbsp cornflour
  • 1 cup water


In a bowl, combine the flour, salt and pepper and coat the lamb shanks liberally.

Heat the oil in a frying pan and brown all over before transferring to the slow cooker.

In the same frying pan, over a medium heat, cook the onion and garlic for 2 minutes. Add the stock, maple syrup and red wine. Bring to the boil and pour over lamb shanks.

Cook the shanks for 4-6 hours on HIGH or 6-8 hours on LOW setting.

After the lamb is cooked, make the mushroom sauce. In a frying pan over a medium heat, cook the mushrooms for 2 minutes in butter. Remove the shanks from the slow cooker and set aside. Strain the juices from the slow cooker into the frying pan. Bring to the boil.

In a cup, combine cornflour and water; add to frying pan. Whisk for 3 minutes and cook until sauce is the consistency of gravy. Add the lamb back into the frying pan. Heat just before serving with mashed potato and steamed green veggies.


  • I used 4 very large hind shanks for this recipe but if you have fore shanks you may need 8.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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