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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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: https://www.williams-sonoma.com/recipe/slow-cooker-braised-lamb-shanks.html
