Slow Cooker Lamb Shanks
I made these last night to impress someone’s tummy and they came out delicious!
I tweeted about how yummy it was, and easy to make, and even posted a photo – so as requested, here is the recipe.
Slow Cooker Lamb Shanks Receipe – serves 4
- 2 tablespoons olive oil
- 4 – 6 good quality Lamb Shanks (head to the butcher – not the supermarket!)
- 8-10 small onions
- 1 cup Pinot Noir or Burgundy, or other dry red wine
- 3 tablespoons grainy Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
- 1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
- 4 large cloves garlic, finely minced
- 8 button mushrooms – sliced
- 1 large carrot, diced
*To peel the onions, drop in boiling water and boil for 3 minutes. Transfer to cold water. Cut off root end and slip off skins. Frozen small white onions may be used.
In a large skillet over medium-high heat, heat the olive oil.
Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides.
Place the browned lamb shanks in a slow cooker. Add the peeled onions or onion wedges to the slow cooker.
Meanwhile, combine the wine with mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.
To the hot skillet, add mushrooms and carrots.
Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks.
Pour the wine mixture into the skillet, scraping up the browned bits with a spatula.
Bring to a simmer; pour over the lamb shanks in the slow cooker.
Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6 to 8 hours longer.