Lamb Comforting

Slow-cooked lamb shanks with miso red wine sauce

Name: Slow-cooked lamb shanks with red wine sauce recipe
Prep time: 10 min
Cook time: 255 min
Total time: 265 min
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil; 6 (1.8kg total) lamb shanks; 4 carrots, cut into 3-4cm chunks; 1 onion, finely chopped; 1 large celery stalk, finely chopped; 2 bay leaves; 4 thyme sprigs; 4 garlic cloves, finely chopped; 20.00 ml tomato paste; 30.00 ml plain flour; 160ml red wine; 20.00 ml red miso paste; Mashed potato, to serve; Steamed greens, to serve

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10m

4h 15m

Slow-cooker classic lamb shank with red wine sauce

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by Lucy Nunes

Delicious Team

Aug 04, 2025

Nothing like slow-cooked lamb shanks to lift the mood on a cold day, the delicious smell filling the house before you sit down to a plate of pure comfort. Served with a fluffy mash and some greens full of vitamins, you are set to go. We’ve added a tablespoon of miso to bring out some extra umami and deliciousness.

2 tbs extra virgin olive oil
6 (1.8kg total) lamb shanks
4 carrots, cut into 3-4cm chunks
1 onion, finely chopped
1 large celery stalk, finely chopped
2 bay leaves
4 thyme sprigs
4 garlic cloves, finely chopped
1 tbs tomato paste
1 1/2 tbs plain flour
2/3 cup (160ml) red wine
1 tbs red miso paste
Mashed potato, to serve
Steamed greens, to serve

Method

1.

Heat the oil in a large frypan over high heat. Season lamb with salt flakes and freshly ground black pepper and cook, in batches if needed, for 10 minutes, turning until well browned all over. Transfer with tongs to a 6L slow cooker. Carefully discard all but 1 tbs fat in pan. Reduce heat to medium and add carrot, onion, celery and herbs to pan. Cook, stirring occasionally, for 5 minutes, or until softened. Stir in garlic and cook for 1 minute. Add tomato paste and flour and cook, stirring, for another 1 minute. Transfer to slow cooker. Rinse pan with wine and pour over lamb and vegetables. Stir, then cover and cook on high for 4 hours, or on low for 8 hours, until meat is very tender.
2.

Ladle ½ cup cooking liquid into a small heatproof bowl and add the miso paste. Whisk with a fork until fully dissolved, then pour back into the slow cooker. Stir to combine. Check seasoning and discard thyme sprigs.
3.

Serve with mashed potatoes and steamed green beans.