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Lamb shanks are not very tender and require slow braising. The crockpot is a perfect choice to tenderize tough meat. These lamb shanks are flavored with garlic, onions, mushrooms, herbs, red wine, and tomatoes. To reduce the fat, refrigerate overnight, scrape off the congealed fat, and reheat before serving. The garlic cloves are extremely mild when cooked whole. If you like a stronger garlic flavor, mince some of the garlic before adding to the crockpot.
Prep Time: 20 minutes
Cook Time: 8 hours
Ingredients:
- 1 sweet onion, sliced and separated into rings
- 4 lamb shanks
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
- Freshly ground black pepper
- 1 tsp olive oil
- 10 whole, peeled garlic cloves, large ones cut in half
- 8 ounces mushrooms, brushed clean, large ones cut in half
- 1 cup red wine
- 1/2 cup strong beef broth
- 1 (14 ounces) can diced tomatoes (about 1-3/4 cups)
- 1 tsp dried oregano
- 1 tsp dried basil
- 4 sprigs fresh thyme
- 1 tsp ground allspice
- 1 small bay leaf, broken in half
Preparation:
Spread sliced and separated onion rings on bottom of crockpot.
Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.
Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks. Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker crock on top of the onions. Top with garlic and mushrooms.
In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf. Pour mixture over the vegetables and lamb shanks.
Cook on low for 8 hours or until tender. Taste and adjust seasoning, if necessary.
Serve with pan juices and vegetables.
You may wish to make this a day ahead of time and refrigerate. This way you can easily scrape off the excess fat from the gravy before reheating and serving.
Yield: 4 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.
Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks. Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker crock on top of the onions. Top with garlic and mushrooms.
In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf. Pour mixture over the vegetables and lamb shanks.
Cook on low for 8 hours or until tender. Taste and adjust seasoning, if necessary.
Serve with pan juices and vegetables.
You may wish to make this a day ahead of time and refrigerate. This way you can easily scrape off the excess fat from the gravy before reheating and serving.
Yield: 4 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
