Slow Cooker Lamb Shanks with Rosemary and Merlot

Why I Love This Recipe

This classic Kiwi slow cooker recipe showcases the best of New Zealand lamb, braised to perfection in a rich Merlot and rosemary-infused gravy. It's a testament to how simple slow cooker recipes NZ can be, transforming tough lamb shanks into melt-in-your-mouth tenderness with minimal effort. The slow cooking process allows the lamb to absorb the deep flavours of the wine and herbs, creating a truly satisfying and comforting meal perfect for a chilly evening. This method is a celebration of local ingredients and embodies the essence of hearty New Zealand cuisine.

Ingredients You'll Need

4 lamb shanks
Salt and freshly ground black pepper (to taste)
2 tbsp olive oil (or butter for richer flavour—swap for oil if dairy-free)
1 large onion, finely chopped
3 garlic cloves, minced
2 carrots, peeled and sliced
1 stalk celery, chopped
2 tbsp tomato paste
2 cups Merlot (use a good-quality NZ Merlot you enjoy drinking)
1 cup beef stock
2 sprigs fresh rosemary
2 bay leaves
Optional: 2 potatoes, peeled and chopped (add in final 2 hours to avoid mushiness)
Optional: additional carrots or parsnips for heartiness

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