- 2 tablespoons extra virgin 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
- To peel the onions, drop in boiling water and boil for 3 minutes. Transfer to cold water. Cut off the root end and slip off skins. Frozen small white onions may be used.
- In a large skillet or sauté pan 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.
|Nutritional Guidelines (per serving)|
|Total Fat||92 g|
|Saturated Fat||38 g|
|Unsaturated Fat||40 g|
|Dietary Fiber||3 g|