Braised Lamb Shanks With Garlic and Rosemary (Crock Pot)

5.0(9)

The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.

by Abby Girl·published 2006-08-27

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Lamb/Sheep

Servings

6 serving(s)

Total time

12h 10m

prep 10 min

Calories / serving

666 kcal

Ingredients (10)

serves

1/2 cup dry red winered-wine
2 tablespoons Dijon mustard (heaping)
2 teaspoons sea saltsalt
1 teaspoon black pepperpepper
6 small lamb shankslamb-shank
1 head garlic, peeled, mincedgarlic
2 medium onions, coarsely coppedonion
2 large carrots, choppedcarrot
1 lemon, zest oflemon
2 tablespoons fresh rosemary, chopped (heaping)rosemary

Instructions (4 steps)

01Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
02Scatter the remaining ingredients around and on top of 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.
03Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.

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Rich recipe — supports nutrition-aware planning.