Savory Slow Cooker Lamb Shanks

By Addie

Rosemary and mushrooms flavor these melt-in-your-mouth tender lamb shanks. The lamb shanks are slow cooked to perfection, a perfect, fuss-free busy day meal. Serve with mashed potatoes and crusty bread for a hearty and delicious fall meal.

Ingredients

• 2 tablespoons olive oil
• 4-6 lamb shanks, about 6 pounds
• 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
• 16 ounces sliced mushrooms
• 1 large carrot, diced
• 12-16 ounces small white onions, peeled, or 2 medium onions, cut in wedges

Preparation

Step 1

*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 5 to 7-quart 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.
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REVIEWS:

Loved these. And will make them again this way. But a few things I noticed. When I browned the shanks I put a lid on the pan as they spatter a lot. And even though they were big shanks (4) it only took them six hours, two on high and four on low.

Tried recipe last week. Was a big hit. Making again today!

The whole family loved this one, including my 2 year old daughter and 5 year old son. The meat just fell off the bone which meant it wasn't chewy and it was so full of flavour. A real winter warmer.

Little Lambs are Tasty! This recipe is a must if you love savory lamb. I had my butcher run the frozen shanks through his saw into 2 inch slices (more or less) and found they fit into the crock pot more easily. It also makes it easier to get at the marrow. The meat was soo tender and tasty.