Slow Cooker Braised Lamb Shanks
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.
|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|
|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.
Revised from Source: http://www.williams-sonoma.com/recipe/slow-cooker-braised-lamb-shanks.html