Hamilton Beach Homepage

Slow Cooker Braised Lamb Shanks in Red Wine

If you’re celebrating Easter, chances are you’re breaking bread with family or friends. Classic dishes like deviled eggs, mashed potatoes, asparagus, glazed ham and lamb will make an appearance on the buffet table. Pound cake, carrot cake, flavored coffee and mimosas may show up for dessert. But this main course of braised lamb shanks in red wine will be a favorite, thanks to your slow cooker.

Instead of working extra hours in the kitchen, enjoy the Easter egg hunt and take pictures of the kids opening their Easter baskets this year. You can prepare your lamb dish in the slow cooker before festivities get underway, so you can enjoy the fun with everyone else.

Slow cooker Braised Lamb Shanks in Red Wine

Yield: Serves 6
Author: Hamilton Beach Test Kitchen


  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 6 garlic cloves, minced
  • 4 medium carrots, peeled and roughly chopped
  • 3 celery ribs, roughly chopped
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon coarse black pepper
  • 4 (about 1 lb. each) lamb shanks
  • 1 bottle (750ml) burgundy wine
  • 3 sprigs fresh rosemary
  • 2 dried bay leaves


  1. Heat oil in a large dutch oven over medium-high heat. Add onions and garlic. Cook for 3 minutes. Stir in carrots and celery and cook for an additional 3 minutes. Transfer onion and carrot mixture to a medium bowl.
  2. Shake flour, salt and pepper in a recloseable plastic zipper bag. Place lamb in bag. Seal and shake until lamb is coated.
  3. Add coated lamb shanks to dutch oven to brown on all sides, cooking over medium high heat about 15 minutes. Add additional oil, if necessary.
  4. Place lamb shanks in slow cooker crock. Top with onion and carrot mixture, wine, rosemary sprigs and bay leaves.
  5. Cover slow cooker and cook on HIGH 3 1/2 to 4 hours or LOW 7 to 8 hours until meat is tender.


If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.

More Ideas from the Hamilton Beach Test Kitchen:




Related Posts

Nicoise salad with grilled tuna

Nicoise salad is a French salad with tuna, hard-boiled egg, green beans, potatoes, olives and other vegetables. It is often served with a refreshing vinaigrette dressing. ...

How to get perfectly cooked eggs every time

A Hamilton Beach® Egg Cooker is the ultimate small kitchen appliance for quickly cooking the perfect egg. From poached eggs to omelets to hard, medium and soft-boiled eggs, this handy little tool is all you need to enjoy eggs for breakfast, lunch,...

8 new pasta recipes from some of our favorite influencers

Let us help you take the guesswork out of making fresh pasta at home. We’ve rounded up some of our favorite influencer-created recipes to help you cook perfectly textured and delightfully delicious pasta using the Hamilton Beach® Electric Pasta...


Leave a Reply

Your email address will not be published. Required fields are marked *