Crockpot Lamb Shank

This lamb shank recipe is flavored with garlic, onions, mushrooms, herbs, red wine, and tomatoes. To reduce the fat, refrigerate overnight after cooking, scrape off the congealed fat, and reheat before serving. The garlic cloves are extremely mild when cooked whole. If you like a stronger garlic flavor, mince some of the garlic before adding to the slow cooker.

Food Pairing with Malbec

Malbec is a medium to full-bodied red wine, and thus, it begs to be paired with more full-flavored foods. However, unlike Cabernet Sauvignon, Malbec doesn’t have a super long finish (or as aggressive tannins), which means it will pair extremely well with leaner red meats, and even lighter cuts like dark meat turkey or roasted pork. The pairing secret of Malbec is that it works well with pepper, sage, creamy mushroom sauces, melted cheese, and in particular, blue cheese. YUM!

Lamb Shank Ingredients

1 sweet onion
(sliced, separated into rings)

4 lamb shanks
(rinsed, patted dry)

1 teaspoon Worcestershire sauce

1 teaspoon kosher salt

Dash of black pepper
(freshly ground)

1 teaspoon olive oil 10 garlic cloves
(whole ones cut in half, peeled)

8 ounces mushrooms
(brushed clean, cut in half)

1/2 cup red wine 1/2 cup beef broth

1 (14-ounce) can tomatoes

1 teaspoon oregano

1 teaspoon basil

4 sprigs thyme

1 teaspoon allspice

1 small bay leaf
(broken in half)


Spread sliced and separated onion rings on the bottom of the slow cooker. Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.

Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks. Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker, on top of the onions. Top with whole garlic cloves and mushrooms.

In a medium bowl, mix together a 1/2 cup of red wine, 1/2 cup beef broth, 1 can tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 4 sprigs thyme, 1 teaspoon allspice, and 1 bay leaf. Pour mixture over the vegetables and lamb shanks.

Cook on low for 6 to 8 hours or until tender. Taste and adjust seasoning if necessary. Serve with pan juices and vegetables.

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