Slow cooker lamb shanks with tomato, chilli and fetta

Shank you very much!

  • 8 hrs 45 mins cooking
  • Serves 4
  • Print
Lovely lamb shanks cooked low and slow until falling off the bone with a rich tomato and chilli sauce, a hint of white wine and fennel. Topped with fetta to truly finish it off.
Accompany with mashed potato, cooked pasta or sautéed cavolo nero.


  • ¼ cup (35g) plain flour
  • 2 tablespoons olive oil
  • 4 french-trimmed lamb shanks (800g)
  • 1 medium brown onion (150g), sliced thinly
  • 2 small fennel bulbs (400g), sliced thinly, fronds reserved
  • 1 medium carrot (120g), chopped finely
  • 2 cloves garlic, crushed
  • 1 fresh long red chilli, sliced thinly
  • ½ cup (125ml) dry white wine
  • 410 grams canned tomato puree
  • 75 grams fetta, crumbled
  • ¼ cup finely chopped fresh-flat leaf parsley


  • 1
    Place flour in a large bowl; season.
  • 2
    Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat lamb in flour; shake off excess. Cook lamb, turning, in batches, for 15 minutes, or until well browned. Remove from cooker.
  • 3
    Heat remaining oil in cooker on sauté (MEDIUM) setting; cook onion, fennel, carrot, garlic and half the chilli, stirring, for 5 minutes or until vegetables soften.
  • 4
    Add wine and tomato puree; stir to combine. Return lamb to slow cooker. Cook, covered, on low, for 8 hours. Season to taste.
  • 5
    Serve lamb shanks sprinkled with fetta, parsley, remaining chilli and reserved fronds.


Accompany with mashed potato, cooked pasta or sautéed cavolo nero.

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