Slow-Cooker Braised Lamb Shanks
Braised in a slow cooker, these lamb shanks are falling-off-the-bone tender. Serve with buttery egg noodles, mashed potatoes or creamy polenta to soak up the flavorful sauce.
Ingredients:
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, crushed
- 2 cups chicken stock
- 1 cup peeled, seeded and chopped tomatoes
- 2 Tbs. tomato paste
- 1 tsp. chopped fresh thyme
- 1 bay leaf
- 4 lamb shanks, external fat trimmed
- Salt and freshly ground pepper, to taste
- 2 Tbs. 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.
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.
Williams-Sonoma Kitchen.