Bookmark this braised leg of lamb with red wine sauce for your next dinner party. Only 15 minutes of prep time, 15 ingredients, and slow-cooked to perfection.

Braised Leg of Lamb with Red Wine Sauce

This slow-cooker braised leg of lamb recipe is elegant and succulent yet easy to prepare. It serves six portions generously. The ingredients list is simple and wholesome, consisting of a bone-in leg of lamb (lamb shanks or boneless leg of lamb will work as well), onion, carrots, celery, red wine, chicken bone broth, tomato paste, and fresh herbs.

Fresh thyme leaves and parsley are used in this recipe, but adding other herbs is a good option too. Fresh rosemary sprigs and/or bay leaves will give the lamb a seasonal taste (perfect for holiday dinners like Christmas, Thanksgiving, or Easter), while oregano or fresh mint will create a Mediterranean flavor.

This recipe requires only 15 minutes of prep time before the slow cooker picks up the slack for several hours, working magic to yield fork-tender, juicy, flavorful lamb your dinner party guests will rave about.

If you don’t have a slow cooker, you can make this braised lamb in a large dutch oven for 4 hours in a preheated oven at 300°F (149°C).

Braised Leg of Lamb with Red Wine Sauce

I recommend serving this braised leg of lamb on top of mashed potatoes and drizzling the braising liquid over top for the ultimate comfort food vibe. However, you could also serve it with a side of roasted fingerling potatoes, classic hummus, couscous or quinoa salad, any combo of roasted veggies, or all of the above.

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Braised Leg of Lamb with Red Wine Sauce

Braised Leg of Lamb with Red Wine Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 9 hours 15 minutes
  • Total Time: 9 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free
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Bookmark this braised leg of lamb with red wine sauce for your next dinner party. Only 15 minutes of prep time, 15 ingredients, and slow-cooked to perfection.


Units Scale
  • 1 4-to 5-pound leg of lamb
  • Kosher salt and black pepper to taste
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh thyme leaves
  • 2 cups dry red wine (you can also use white wine if you prefer)
  • 1 cup low-sodium chicken bone broth (I recommend Kettle & Fire) or chicken broth
  • 3 tablespoons cornstarch, dissolved in 1/3 cup cold water
  • Fresh chopped parsley for garnishing


  1. Season lamb with salt and pepper. Heat 2 tablespoons olive oil in a large dutch oven or large skillet over medium-high heat and sear the lamb on all sides, about 10 minutes. Place lamb in a slow cooker.
  2. In the same skillet, add another tablespoon olive oil. Add onions, carrots, celery, garlic, tomato paste, cumin, thyme, and 1/4 teaspoon salt and cook, stirring often until the onions are softened, about 8-10 minutes.
  3. Stir in wine, scraping up any browned bits, bring to a simmer, and cook until the mixture measures about 3 cups, 10-12 minutes.
  4. Pour the mixture over the lamb in the slow cooker. Add chicken broth. Cover and cook on low for 9-10 hours or on high for 5-6 hours.
  5. Carefully remove lamb from the slow cooker and place on a large serving plate; tent loosely with foil to keep warm.
  6. In the meantime, scrape the fat from the surface of the sauce with a spoon. Transfer the sauce into a saucepan. Bring to a simmer on the stovetop and stir in dissolved cornstarch until the sauce is thickened.
  7. Serve the lamb with mashed potatoes or hummus. Drizzle with the pan juice and garnish with fresh parsley.


  • Serving Size: 1
  • Calories: 924
  • Sugar: 2.8g
  • Sodium: 273.5mg
  • Fat: 62.3g
  • Saturated Fat: 24.7g
  • Trans Fat: 0g
  • Carbohydrates: 11.9g
  • Fiber: 2.1g
  • Protein: 72.2g
  • Cholesterol: 257.5mg
Braised Leg of Lamb with Red Wine Sauce

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.