8+ hrs, Lamb
March 26, 2017
Soft juicy lamb shanks cooked in a rich tomato and red wine gravy best served with mashed potato
8 hrs 10 mins
Up to 4 lamb shanks
1 tin (400g) crushed tomatoes
4-6 tablespoons of gravy powder
1/2 cup red wine
1 onion diced
1 tablespoon tomato paste
1 teaspoon garlic
1Place the lamb shanks in the slow cooker
2Mix all the other ingredients together and pour over shanks
3Cook on low for at least 8hrs
4Cooking longer than 8hrs will result in the meat sliding effortlessly off the bone
Submitted by Claire Fenton
July 12, 2021
I made this Sunday night and it was amazing. The recipe is so versatile you can add almost anything to it. I kept it simple and only added mushrooms and an extra 1/2 glass of red wine 🙂 The sauce I will add to pasta for dinner tonight and add some cooked chicken for a quick and easy meal. One very happy little camper.
August 4, 2020
Made this tonight, oh my gosh AHHHMAZING! My husband said it is the best meal I have ever cooked, which is a huge compliment coming from him as he is the chef in the family! I doubled the recipe to get loads of sauce but it really wasn’t necessary, ill freeze the rest of it for a bolagnaise sauce!
July 11, 2020
Tried this tonight for first time and it was so easy to make and was absolutely delicious!!! Meat fell off bone served with mashed potato. Definitely be doing this recipe again. Thanks
June 19, 2020
I made this today with 1.6kg leg of lamb. I only used 4tbsp of gravy powder. Once I took the lamb out I added 2 more tablespoons of gravy powder to the liquid and blitzed it. Turned the SC onto warm and left it while waiting 10mins for the lamb to settle before serving. Absolutely amazing. Thank you to whoever shared this recipe.
May 31, 2018
Well this was delicious! Followed the recipe exactly, everyone very happy!!
April 25, 2018
I loved it, very flavoursome and lovely thick sauce. I used 5 tablespoons of gravy powder, but next time I will try 4. The flavour can be varied depending on the wine you use; I had a beautiful Shiraz and will try other varieties in the future. I had a half leg of lamb and chopped up the leftovers and added that to the remaining sauce to freeze for future meals ☺
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