Lamb Shanks with Blackberries, Red Wine & Thyme

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Serves: 2 | Prep Time: 15 minutes | Cook Time: 6–8 hours on low, or 4–5 hours on high

This is a deep, slightly wild take on slow-cooked lamb. The clackberries bring dark sweetness and sharpness without turning the dish fruity, while red wine, thyme, and beef stock keep it firmly savoury.

Ingredients

  • 2 lamb shanks
  • 1 tbsp olive oil
  • 1 small brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 125 ml dry red wine
  • 250 ml beef stock
  • 100 g mixed berries, fresh or frozen
  • 1 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 tsp brown sugar
  • 2 sprigs fresh thyme, or 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste

Method

  1. Brown the Shanks: Heat the olive oil in a pan over medium-high heat. Season the lamb shanks well with salt and black pepper, then sear until browned on all sides.
  2. Build the Base: In the same pan, reduce the heat slightly. Add the onion, carrot, and celery, then cook for 5–7 minutes until softened. Add the garlic and cook for another minute.
  3. Deglaze the Pan: Pour in the red wine and simmer for 2–3 minutes, scraping up any browned bits from the base of the pan. Let it reduce slightly.
  4. Assemble the Slow Cooker: Transfer the vegetables and wine to the slow cooker. Add the beef stock, blackberries, tomato paste, balsamic vinegar, brown sugar, thyme, and bay leaf. Stir gently.
  5. Cook the Lamb: Nestle the lamb shanks into the liquid. Cover and cook on low for 6–8 hours, or on high for 4–5 hours, until the meat is tender enough to pull apart with a spoon.
  6. Finish the Sauce: Remove the lamb shanks and keep warm. Discard the thyme stems and bay leaf. If the sauce is thin, transfer it to a saucepan and simmer for 10–15 minutes until thickened. Taste and adjust with salt, pepper, or a little extra balsamic vinegar if it needs brightness.
  7. Serve: Return the lamb shanks to the sauce, or plate them and spoon the sauce generously over the top. Serve with mashed potato, polenta, or a rough pumpkin and potato mash.