Red Wine & Minty Lamb Shanks
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Red Wine & Minty Lamb Shanks

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These lamb shanks are slowly cooked in a delicious sauce until they fall apart. Red wine paired with whole grain mustard, fresh mint and honey combine to create a sauce with a wonderful depth of flavour. We also added baby carrots to the slow cooker which caramelised beautifully in the sauce. Serve shanks on a kumara and potato mash and enjoy.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 8 hours  Cook: 8 hours
Serves 4 Serves 4
Low Fat Low Fat
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 4 Quality Mark lamb shanks
  • 2 tablespoons olive oil
  • Salt (1/2 tsp) and freshly ground black pepper
  • 2 medium onions, finely chopped
  • 4 cloves garlic, crushed
  • 1 cup red wine
  • 2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons whole grain mustard
  • 2 tablespoons honey
  • 1 handful fresh mint, roughly chopped
  • 500g baby carrots, washed and green parts removed.

To Serve


Turn your slow cooker to low.

Heat a frying pan to moderate-high heat on the stove-top and add half the olive oil. Season the lamb with salt and pepper and brown, turning often to brown all sides. Set lamb aside.

Add remaining measure of oil to the fry pan and add the onions and garlic, stirring for about 15 seconds, or until fragrant. Immediately add the wine, and boil for 1 minute. Add the beef stock, Worcestershire sauce, mustard, honey and half the chopped mint and bring to a gentle simmer then remove from the heat. 

Transfer lamb to the slow cooker and pour the sauce over it. Cover with the lid and cook on low for 8 hours or high for approx 4 hours, or until the meat tender and easily pulled from the bone. Approx 2 hours before the end of cooking add the baby carrots and stir through the sauce. 

Carefully remove the shanks with tongs and set on serving platter. Simmer the sauce rapidly on the stovetop until reduced to about 1½ cups. Skim off fat with a large spoon. Season to taste with more salt and pepper. You can also thicken the sauce with a flour paste if required.

Serve shanks on-top creamy potato and kumara mash with a generous side of seasonal greens and the slow cooked carrots. Garnish the lamb shanks with the chopped mint and the sauce. 

Check out our recipe for potato mash 3 ways here. 

Oven method: Follow the method as above and using an oven-proof casserole dish cook at 140°C fan bake for 3½-4 hours, or until the meat is tender and falling from the bone. 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 749 (includes bone weight)
Energy kJ (kcal) 2796 (668)
Protein (g) 79.9
Fat (g) 21.3
Saturated (g)
Carbohydrate (g) 23.9
Sugars (g)
Sodium (mg) 874
Iron (mg) 7.5
Zinc (mg) 14.5
Vitamin B12 (ug) 4.5
Vitamin C (mg) 2
Selenium (ug) 23.6

This hearty dish packs a punch, providing excellent sources of protein, iron, zinc and vitamin B12 - essential for every member of the family.
The nutrition information above was based on the lamb shank recipe and does not include the mashed potato or kumara. 
  • Browning creates the great depth of flavour you get once lamb shanks are cooked.
  • Beef and lamb are rich in iron, zinc and vitamin B12 helping your immune system fight off winter ails.
  • The lamb shanks and sauce would also go great with pasta or rice. 
  • Use a smooth red wine like a merlot or pinot noir.
  • We put our potato and kumara mash through the food processor to give it a smoth puree consistancy.

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