Crock Pot Braised Lamb Shanks Recipes

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CROCK POT LAMB SHANKS



Crock Pot Lamb Shanks image

Modified version of a recipe I found on the 'net that I thought turned out great. Apart from a few small changes to seasoning the original recipe called for a cup of wine rather than beer, sometimes I feel with tomato that makes things a bit rich when slow-cooked and I thought the beer substitution worked well. If you don't want to use beer try a cup of beef stock instead of the stock powder / beer. Also whole garlic cooked this way doesn't taste strong at all, if you want it to have a strong garlic taste you'd need to crush some of it.

Provided by Peter J

Categories     Lamb/Sheep

Time 8h20m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 kg lamb shank (4 medium shanks)
1 tablespoon olive oil
1/2 teaspoon ground black pepper
2 medium brown onions, sliced
12 garlic cloves, peeled
200 g mushrooms, coarsely sliced
1 cup beer
1 tablespoon Worcestershire sauce
2 teaspoons beef stock powder
400 g crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 bay leaf, broken into quarters

Steps:

  • Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
  • Season lamb shanks with pepper.
  • Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
  • Place mushrooms and garlic cloves over the top.
  • Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
  • Pour mixture over the top of lamb shanks.
  • Cook in crock pot on low for 6-8 hours depending on your crock pot.
  • Remove bay leaves.
  • Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)



Braised Lamb Shanks With Garlic and Rosemary (Crock Pot) image

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.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dry red wine
2 tablespoons Dijon mustard (heaping)
2 teaspoons sea salt
1 teaspoon black pepper
6 small lamb shanks
1 head garlic, peeled, minced
2 medium onions, coarsely copped
2 large carrots, chopped
1 lemon, zest of
2 tablespoons fresh rosemary, chopped (heaping)

Steps:

  • Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
  • Scatter 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.
  • Using 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.
  • Pour the juices over the shanks, and serve.

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