Slow Cooker Braised Lamb Shanks

Serves: 4

I love the way the flavorful meat falls off the bone in this recipe. I added more fresh herbs from my garden along with the thyme - chopped rosemary, oregano, and savory. Fresh herbs always make the difference in a recipe.

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1 yellow onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
5 garlic cloves, crushed
2 cups beef stock base, or beef broth
1 cup peeled, seeded and chopped tomato
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme, or herbs de provence
1 bay leaf
4 lamb shanks, external fat trimmed
salt and freshly ground pepper, to taste
2 tablespoons olive oil
1 cup red wine


Put the onion, celery, carrots, garlic, stock, tomatoes, tomato paste, thyme and bay leaf in a slow cooker and stir to combine.

Season the lamb shanks with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the shanks and brown on all sides, about 5 minutes total. Transfer to the slow cooker.

Remove the sauté pan from the heat, pour in the wine and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 6 hours according to the manufacturers instructions. Transfer the lamb shanks to a large serving dish.

Remove the bay leaf from the cooking liquid. Using a blender or stick blender, puree the liquids and solids until smooth. Pour some of the sauce over the shanks and pass the rest alongside.

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