Slow Cooker Lamb Shanks with Red Wine and Shallots Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and placed on a stable, heat-resistant surface near an outlet. Gather all ingredients, peeling the shallots and washing the carrots thoroughly.

If your lamb shanks have excessive surface fat, you may choose to trim it, though leaving some helps keep the meat moist during the extended cooking process. Have your measuring tools ready to ensure accuracy.

Instructions

Preparation and assembly

1. 1Prepare the slow cooker
   Place the raw lamb shanks into the bottom of the slow cooker basin. Arrange the halved shallots and carrot rounds around the meat. Ensure the ingredients are evenly distributed to allow for uniform cooking during the long braising process.
   Look for lamb shanks sitting flat on the base
   Tip Pat the lamb dry with paper towels before adding to the cooker for better browning results if desired.

The lamb shanks should be positioned securely in the cooker. The shallots and carrots are arranged to provide an aromatic base. Everything is ready to receive the liquids and begin the long, slow braising process that will transform these ingredients into a tender, flavorful meal.

Braising process

2. 2Add aromatics and liquid
   Sprinkle the veal stock powder directly over the lamb and vegetables. Pour the red wine over the entire mixture. Cover the slow cooker with its lid and set to low heat for 8 hours or high heat for 4 hours.
   Look for liquid pooling at the bottom
   Tip Use a dry red wine like a Cabernet Sauvignon or Merlot for the best flavor profile.

During this phase, the slow cooker maintains a consistent, gentle heat. The red wine and veal stock begin to meld with the juices released by the lamb and shallots.

You will notice the kitchen filling with a rich, savory aroma as the flavors deepen and the meat slowly becomes more tender.

Final reduction and serving

3. 3Finish and serve
   Check the lamb for tenderness. The meat should pull away from the bone easily when tested with a fork. Ensure the internal temperature reaches 145°F (63°C). Allow the lamb to rest at least 3 minutes before serving with the reduced sauce from the pot.
   Look for meat is fork-tender and sauce is slightly thickened
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, remove the lamb and simmer the liquid in a saucepan over high heat for a few minutes.

The lamb is now fork-tender and ready to be removed from the pot. The sauce has taken on a glossy, dark red hue from the wine reduction. Check that the meat pulls easily from the bone and the temperature is correct before plating the final dish with a generous portion of the sauce.

Common mistakes

A common mistake is rushing the cooking process. Lamb shanks require time for the connective tissue to soften; if checked too early, the meat will remain tough and chewy.

Avoid lifting the lid frequently, as this releases heat and steam, significantly increasing the cooking time. Additionally, ensure the liquid level is sufficient to keep the meat moist, but do not submerge the shanks completely, as this can dilute the flavor of the sauce.

How to tell it’s done

The lamb is fully cooked when the meat is exceptionally tender and begins to pull away from the bone with minimal resistance. Use a meat thermometer to confirm the thickest part of the shank reaches 145°F (63°C).

Once done, remove the shanks carefully to avoid breaking them apart. Let the meat rest for at least 3 minutes to allow the juices to redistribute for the best texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest