Slow cooked lamb shanks

Posted on: January 28th, 2017 by Isabels Free From

gluten free slow cooked lamb shank

These lamb shanks are so tender that the meat falls off the bone. Serve with mash and sautéed green cabbage for the ultimate hearty food supper. The cooked lamb shanks will keep in the freezer for up to 4 weeks.

Slow cooked lamb shanks


Preparation time less than 30 minutes
Cooking time 2-3 hours
Serves 4

Equipment: You need a large slow cooker or heavy oven proof pan to make this recipe.

2 tbsp. vegetable oil

4 lamb shanks

60g Isabel’s wholemeal all-purpose flour cassava flour, seasoned with salt and freshly ground black pepper

250ml good quality red wine

1 onion, sliced

1 chopped garlic clove (optional, but nice)

2 fresh sprigs rosemary

3 fresh bay leaves

300ml pint hot water

2 tbsp. Isabel’s gravy granules

mashed potatoes and sautéed shredded spring greens or green cabbage to serve


Heat the oil in a large pan.

Cover the lamb shanks in the seasoned flour and fry in the pan for 4-5 minutes, turning regularly, or until browned all over. If using a slow cooker, place the lamb shanks in the slow cooker. Otherwise, remove the lamb shanks from the pan and set aside.

Add the onions and garlic and sautéed for until the onions are soft.

Deglaze the pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.

Add the rosemary, bay leaves, gravy granules to the pan and mix well. Then add the hot water which should just about to cover the meat – add more boiling water if needed.

If cooking in the oven, cook on high heat for an hour, then lower to 160ºC and cook for a further 2 hours. If using a low cooker, then cook on high for eight hours. Serve with mash and sautéed shredded spring greens or green cabbage.


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