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Braised Lamb Shanks with Garlic and Rosemary

1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
6 pounds lamb shank -- not trimmed of fat
1 large head garlic -- peeled and crushed (about 15 cloves)
2 medium yellow onions -- peeled and chopped
1 large carrot -- peeled and cut into 1/2-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves

In a small bowl, mix the red wine, mustard, salt and pepper and place in the slow cooker. Layer the shanks the way they fit best and scatter the remaining ingredients on and around the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.

Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices. Taste the juices, add salt and pepper if needed, then pour over the shanks and serve.

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