Spicy Lamb Shanks | Gordon Ramsay
Gordon Ramsay's spicy lamb shanks are a stunning braise of succulent lamb shanks cooked gently with aromatic spices and rich red wine until the meat becomes fall-apart tender. This showstopping dish combines deep, warming flavours with beautifully soft meat that practically melts in your mouth. Originally braised in the oven, this slow cooker adaptation keeps all the incredible depth of flavour whilst being even more hands-off. Perfect for special occasions or when you want to impress dinner guests with minimal effort
Watch: Spicy Lamb Shanks | Gordon Ramsay
Original recipe video — click to play
Original method: 45 minutes braising at 180°C
Ingredients
Main
- 4 whole lamb shanks
Approximately 300–350g each
- 500 ml red wine
Full-bodied dry red wine works best
- 500 ml beef or lamb stock
Hot stock
Aromatics
- 2 medium onions, roughly chopped
- 6 cloves garlic cloves, crushed
- 3 whole carrots, chopped into batons
Spices
- 2 tsp paprika
Sweet or smoked paprika
- 1 tsp chilli powder or cayenne
Adjust to taste for heat level
- 1 tsp cumin
- 1 tsp coriander
Seasoning
- 1 ½ tsp salt
To taste
- ½ tsp black pepper
Freshly ground, to taste
Finishing
- 30 g fresh coriander or parsley, roughly chopped(optional)
Add in the final 30 minutes of cooking
For garnish
- 2 tbsp olive oil
For browning
Method
- 1
Heat the olive oil in a large frying pan over a high heat. Season the lamb shanks generously with salt and pepper. Working in batches, brown the lamb shanks on all sides until deeply coloured, about 3–4 minutes per side. This builds flavour and colour. Set aside.
~15 minsTip: Do not skip this step; browning develops depth of flavour.
- 2
Add the chopped onions and garlic to the same pan and cook until softened and fragrant, about 2 minutes. Stir in the paprika, chilli powder, cumin, and coriander, cooking for another 30 seconds to toast the spices.
~3 minsTip: Toasting the spices brings out their full flavour.
- 3
Pour in the red wine and use a wooden spoon to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook for 1 minute.
~2 minsTip: The browned bits add essential flavour.
- 4
Transfer the browned lamb shanks, onion mixture, red wine, and hot stock to your slow cooker. Add the carrot batons. Stir well to combine. The liquid should come about three-quarters of the way up the shanks.
~5 minsTip: Ensure the slow cooker is no more than three-quarters full.
- 5
Cover and cook on Low for 8 hours, or on High for 5 hours, until the lamb is completely tender and the meat falls easily from the bone. Check the shanks at the 6-hour mark (if on Low) or 4-hour mark (if on High) to ensure they are cooking evenly.
~8 hrsTip: Slow cooking ensures the lamb becomes incredibly tender without drying out.
- 6
In the final 30 minutes of cooking, stir in the fresh coriander or parsley if using. Taste and adjust seasoning with salt and black pepper as needed.
~1 minTip: Fresh herbs are best added late to preserve their colour and flavour.
- 7
Serve the lamb shanks with the braising liquid and vegetables spooned over the top. This dish pairs beautifully with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
~5 minsTip: The sauce is too good to leave behind.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes. Brown the lamb as instructed, then transfer everything to a heavy-based casserole dish. Cover and braise in a preheated oven at 160°C for approximately 2.5 to 3 hours until the meat is very tender, checking occasionally and adding more stock if the liquid reduces too much
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