Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 lamb shanks (about 3 to 3.5 lb / 1.4 to 1.6 kg total)
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 6 garlic cloves, smashed
- 2 tbsp tomato paste
- 3/4 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 3 fresh rosemary sprigs
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- Crusty bread, for serving (warm at 375°F/190°C for 8–10 minutes)
Do This
- 1. Pat shanks dry; season all over with 2 tsp salt and 1 tsp pepper. Sear in 2 tbsp oil over medium-high heat until deeply browned (3–4 minutes per side).
- 2. In the same pan, sauté onion and garlic 2–3 minutes; stir in tomato paste 1 minute. Deglaze with red wine; simmer 1–2 minutes to reduce slightly.
- 3. Add crushed tomatoes to slow cooker. Nestle in shanks; pour the onion-wine mixture over. Tuck in rosemary.
- 4. Cook covered on LOW 8 hours (or HIGH 4 hours) until meat is very tender and slips from the bone.
- 5. Stir in cannellini beans during the last 30 minutes of cooking; season to taste.
- 6. Skim excess fat; if sauce is thin, reduce uncovered on HIGH 15 minutes or simmer in a saucepan 5–10 minutes.
- 7. Serve shanks over beans and sauce with warm crusty bread.
Why You’ll Love This Recipe
- Hands-off slow cooker comfort: rich, tomato-wine braise with rosemary and garlic.
- Restaurant-level tenderness—meat slides cleanly off the bone.
- Hearty cannellini beans soak up all the flavor for a complete, spoonable meal.
- Perfect with crusty bread to catch every drop of the silky sauce.
Grocery List
- Produce: 1 large yellow onion, 6 garlic cloves, fresh rosemary (1 small bunch), optional flat-leaf parsley
- Dairy: None
- Pantry: 4 lamb shanks, kosher salt, black pepper, olive oil, tomato paste, crushed tomatoes (28 oz), dry red wine, cannellini beans (2 × 15 oz cans), crusty bread
Full Ingredients
Lamb Shanks
- 4 lamb shanks (about 3 to 3.5 lb / 1.4 to 1.6 kg total)
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
Tomato–Wine Braise
- 1 large yellow onion, thinly sliced
- 6 garlic cloves, smashed
- 2 tbsp tomato paste
- 3/4 cup dry red wine (e.g., Cabernet Sauvignon, Merlot, or Chianti)
- 1 can (28 oz) crushed tomatoes
- 3 fresh rosemary sprigs (about 4–6 inches each)
- Optional: 1/4 tsp crushed red pepper flakes, for gentle heat
Beans & To Serve
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- Fine sea salt and black pepper, to taste (for final seasoning)
- Extra-virgin olive oil, for finishing (optional)
- 2 tbsp chopped fresh rosemary leaves or flat-leaf parsley, for garnish (optional)
- Crusty bread, warmed (375°F/190°C for 8–10 minutes)
Step-by-Step Instructions
Step 1: Season the lamb shanks
Pat the lamb shanks dry with paper towels for better browning. Season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper. Let them sit at room temperature while you prepare the pan—this takes the chill off and promotes even cooking.
Step 2: Sear for deep flavor
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering. Sear the shanks in batches, 3–4 minutes per side, until well browned. Do not overcrowd the pan—browning equals flavor. Transfer the browned shanks to the slow cooker.
Step 3: Build the tomato–wine base
In the same skillet (do not wipe it out), add the sliced onion and smashed garlic. Sauté over medium heat for 2–3 minutes until the onion just begins to soften, scraping up browned bits. Stir in the tomato paste and cook 1 minute to caramelize slightly. Pour in the red wine and simmer 1–2 minutes, scraping the pan, until the wine reduces by about half.
Step 4: Load the slow cooker
Pour the crushed tomatoes into the slow cooker. Nestle the seared shanks into the tomatoes and pour the onion–wine mixture over the top. Tuck in the rosemary sprigs (and optional red pepper flakes). Cover.
Step 5: Slow cook until tender
Cook on LOW for 8 hours (or on HIGH for 4 hours) until the lamb is very tender and beginning to slip from the bone. If possible, rotate the shanks once halfway through for even braising, keeping the lid closed as much as possible to maintain heat.
Step 6: Add beans and finish the sauce
Stir in the drained cannellini beans during the last 30 minutes of cooking to warm through without breaking apart. When done, skim any visible fat from the surface with a spoon. Taste and season the sauce with additional salt and pepper as needed. If you prefer a thicker sauce, remove the shanks and simmer the sauce uncovered on HIGH for 15 minutes, or transfer it to a saucepan and reduce over medium heat for 5–10 minutes, then return the shanks.
Step 7: Serve with crusty bread
Warm the bread at 375°F/190°C for 8–10 minutes. Ladle the beans and tomato–rosemary sauce into warm shallow bowls, set a lamb shank on top, drizzle with a little extra-virgin olive oil, and sprinkle with chopped rosemary or parsley. Serve immediately with the warm bread for dipping.
Pro Tips
- Searing is worth it: those caramelized bits strengthen the sauce and give the shanks a deep, restaurant-quality flavor.
- Leave rosemary on the stem during cooking for easy removal and a clean, piney aroma without woody bits.
- Add beans late to keep them intact; earlier and they tend to split.
- For a glossier sauce, finish with a teaspoon of olive oil or a small pat of butter just before serving.
- If your shanks are very large (over 1 lb/450 g each), plan on an extra 30–60 minutes on LOW.
Variations
- No-wine option: substitute the wine with 3/4 cup low-sodium beef or chicken broth plus 1 tablespoon balsamic vinegar for tang.
- Mediterranean: add 1/2 cup pitted green olives and 1 tablespoon capers in the last hour; finish with lemon zest.
- Spicy: stir in 1–2 tablespoons harissa or 1 teaspoon Calabrian chili paste with the tomato paste.
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. The flavor improves on day 2 as the sauce melds. Reheat gently on the stovetop over medium-low heat or in a 300°F/150°C oven, covered, until warmed through. If the sauce thickens after chilling, loosen with a splash of water or broth. Store bread separately and re-crisp in a 375°F/190°C oven for 5–7 minutes.
Nutrition (per serving)
Approximate values (without bread): 680 calories; 32 g fat; 45 g protein; 45 g carbohydrates; 10 g fiber; 1,060 mg sodium. Actual values vary based on brands and salt used.
