Slow Cooked Lamb Shanks In Red Wine Sauce On Mash Potato

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Here’s a full recipe-style guide for Slow Cooked Lamb Shanks in Red Wine Sauce on Creamy Mash Potatoes:

🥘 Slow Cooked Lamb Shanks in Red Wine Sauce on Mash Potato

Ingredients

For the lamb shanks:

  • 4 lamb shanks

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 garlic cloves, minced

  • 2 tbsp tomato paste

  • 2 cups red wine (preferably dry, like Shiraz or Cabernet)

  • 2 cups beef stock

  • 1 can (400g) crushed tomatoes

  • 2 sprigs fresh rosemary

  • 3 sprigs fresh thyme (or 1 tsp dried)

  • 2 bay leaves

  • Salt and black pepper, to taste

For the mash potatoes:

  • 1 kg potatoes (Yukon Gold or Russet work best)

  • ½ cup whole milk (warmed)

  • 4 tbsp butter

  • Salt and pepper to taste

Method

1. Prepare the lamb shanks:

  1. Season lamb shanks generously with salt and pepper.

  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

  3. Brown lamb shanks on all sides until golden, about 8–10 minutes. Remove and set aside.

2. Make the sauce:

  1. In the same pot, sauté onion, carrot, and celery until softened.

  2. Add garlic and tomato paste, cooking for 1–2 minutes until fragrant.

  3. Pour in red wine, scraping up any browned bits at the bottom. Let it simmer for 5 minutes to reduce slightly.

  4. Add crushed tomatoes, beef stock, rosemary, thyme, bay leaves, and return lamb shanks to the pot.

3. Slow cook:

  • Slow cooker: Transfer everything into a slow cooker, cover, and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the lamb is tender and falling off the bone.

  • Oven option: Cover with lid/foil and bake at 160°C (320°F) for 2.5–3 hours.

4. Finish the sauce:

  1. Once lamb is tender, remove the shanks and discard herbs/bay leaves.

  2. If sauce is too thin, simmer uncovered for 10–15 minutes until thickened.

  3. Adjust seasoning with salt and pepper.

5. Mash potatoes:

  1. Peel and chop potatoes, then boil in salted water until fork-tender.

  2. Drain and mash with butter and warm milk until creamy.

  3. Season with salt and pepper.

Serving

  • Spoon creamy mash onto each plate.

  • Place a lamb shank on top.

  • Generously ladle over the rich red wine sauce.

  • Garnish with fresh parsley or thyme sprigs.

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