|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 5g||17%|
|Total Sugars 10g|
|Vitamin C 25mg||123%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A slow cooker is the perfect cooking vehicle for fall-off-the-bone-tender lamb shanks. Lamb shanks are a cut taken from either the shoulder (foreshank) and arm of a lamb or the upper part of the leg (hind shank).
Shanks are full of connective tissue and, as such, are some of the toughest meat on the animal, making them a perfect candidate for long, slow braising to tenderize the tough meat.
This lamb shank recipe is flavored with garlic, onions, mushrooms, herbs, red wine, and tomatoes. To reduce the fat, refrigerate overnight after cooking, 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 slow cooker.
1 medium sweet onion, sliced, separated into rings
4 lamb shanks
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Dash of freshly ground black pepper
1 teaspoon olive oil
10 cloves garlic, peeled
8 ounces mushrooms, brushed clean, cut in half
1/2 cup red wine
1/2 cup double-strength beef broth
1 (14-ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
4 sprigs fresh thyme
1 teaspoon ground allspice
1 bay leaf, broken in half
Gather your ingredients.
Spread sliced and separated onion rings on the bottom of the slow cooker.
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, on top of the onions. Top with whole garlic cloves and mushrooms.
In a medium bowl, mix together a 1/2 cup of red wine, 1/2 cup beef broth, 1 can tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 4 sprigs thyme, 1 teaspoon allspice, and 1 bay leaf. Pour mixture over the vegetables and lamb shanks.
Cook on low for 6 to 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.