Crock Pot Lamb Shanks

Photo by Kim K.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • ‎2 tablespoons olive oil

  • 4 to 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 to 16

    ounces small white onions, peeled, or 2 medium onions,

Directions

Preparation: *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. Serves 4 to 6.

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