Slow Cooker Citrus Lamb Shanks
Prep time
Cook time
Total time
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.
Recipe type: Slow Cooker
Cuisine: British
Serves: 4 to 6 servings
  • 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.
  1. Spray the inside of your slow cooker pot with cooking spray or grease lightly.
  2. Coat the lamb shanks with the seasoned flour.
  3. On a medium heat, add oil to a large frying pan and brown the lamb shanks.
  4. Transfer the lamb to the slow cooker pot.
  5. Gently brown the onions and carrots the frying pan.
  6. Add the garlic cloves to your frying pan and cook through for another minute before transferring everything to the slow cooker pot.
  7. Use the frying pan to reduce the wine by half - make sure you get all the residue stirred into the wine.
  8. 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.
  9. Cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
  10. Remove the lamb shanks and bay leaves and whizz the vegetables and liquid with a stick blender until you have a lump free sauce.
  11. Serve with creamy mashed potato and vegetables.
If you prefer an extra thick sauce or gravy add the cornflour water mix after the liquidizing stage. Set your slow cooker to high and leave with the lid off for 15 minutes.
Recipe by Tales From The Kitchen Shed at