Slow Cooker Citrus Lamb Shanks in a delicious red wine & orange sauce – so tender & moist the meat falls off the bone! An easy Crockpot recipe.
Slow Cooker Citrus Lamb Shanks is one of those recipes which has developed over time. Originally this recipe started life as Slow Cooked Lamb Shanks With Seville Oranges and Marmalade – a bit of a mouthful I know but I’ve learnt a lot about blogging over the last year and I’m now trying to choose better recipe names 🙂
I love lamb shanks and although they aren’t as economical as they once were, they still make a delicious meal requiring minimum effort and yet still worthy of a dinner party. Lamb shanks are perfectly suited to low and slow cooking, cooked until they’re just falling apart and have developed the most amazing flavours.
With so many visitors to the Kitchen Shed last year, lamb shanks became a perfect solution for me. I adapted the recipe for the slow cooker by using less liquid, including reducing the wine, as almost all evaporated liquid condenses inside the slow cooker pot and returns to the ingredients. I still wanted to retain the citrus flavour, to add sweetness and cut through the fat, so I kept marmalade in the slow cooker version but left out the Seville orange strips. That said, I have included Seville orange strips in the recipe as an optional extra. I also whizzed up the veggies in the red wine sauce to make a thick and delicious gravy and cooked more vegetables separately.
Luckily, I have two slow cookers, one large one that I’ve had quite a few years and a newer smaller one for when I’m cooking for just the two of us. Both slow cookers earned their keep when I served lamb shanks for eight people, with the meat in one pot and a big helping of fluffy mashed potato (instructions here) kept hot in the other. All I had to do was cook some fresh veggies and et voila, a hastle free meal for eight. A win-win situation giving me time to spend with our guests and enjoy the meal too.
- 4 lamb shanks
- 4 tablespoons plain flour with plenty of freshly ground pepper and ½ teaspoon sea salt
- 4 to 6 tablespoons oil
- 2 onions - sliced
- 2 or 3 carrots - sliced
- 2 garlic cloves - crushed
- A couple of sprigs of thyme
- 2 bay leaves
- 3 tablespoons marmalade
- Optional: 2 or 3 strips Seville orange peel
- 250 ml (1 cup) red wine
- 250 ml (1 cup) chicken or lamb stock
- Optional: 2 teaspoons cornflour mixed with a little water.
- Spray the inside of your slow cooker pot with cooking spray or grease lightly.
- Coat the lamb shanks with the seasoned flour.
- On a medium heat, add oil to a large frying pan and brown the lamb shanks.
- Transfer the lamb to the slow cooker pot.
- Gently brown the onions and carrots the frying pan.
- Add the garlic cloves to your frying pan and cook through for another minute before transferring everything to the slow cooker pot.
- Use the frying pan to reduce the wine by half - make sure you get all the residue stirred into the wine.
- Add the stock, marmalade (and Seville orange strips if using) to the reduced wine and bring to a simmer before pouring into the slow cooker around the meat.
- Cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
- Remove the lamb shanks and bay leaves and whizz the vegetables and liquid with a stick blender until you have a lump free sauce.
- Serve with creamy mashed potato and vegetables.
Pin Slow Cooker Citrus Lamb Shanks for later:
I’m entering Slow Cooker Citrus Lamb Shanks into a few food challenges this month:
- Charlotte’s Food Year Link Up Challenge over at Charlotte’s Lively Kitchen.
- Farmersgirl Kitchen & Baking Queen74’s Slow Cooked Challenge hosted by Janice over at Farmersgirl Kitchen.
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Travels For Taste.
And linking to: