Slow Cooker Braised Lamb Shanks Recipes

ROSEMARY BRAISED LAMB SHANKS

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

SLOW COOKER LAMB SHANKS

Steps:

• Heat half the oil in a large frying pan.
• Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
• Add remaining oil the the same pan and sauté onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
• Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
• Cover and cook for 6 to 8 hours on the low setting or until lamb is soft and fall off the bone (see notes).
• Remove the lamb from the slow cooker and cover to keep warm.
• Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thicken slightly, removing any fat from the surface.
• Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
• Suitable to freeze but not to microwave.
• JULIE'S NOTES - I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually by leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.

SLOW COOKER LAMB SHANKS

Steps:

• Add the broth to your slow cooker.
• Season the lamb shanks with salt, pepper, garlic powder, cumin, and rosemary. Place the shanks in your slow cooker.
• Cover and cook on HIGH for 4 hours or on LOW for 7 hours, until the lamb is very tender.
• When the lamb shanks finish cooking, set the slow cooker to WARM.
• Transfer the cooked lamb shanks to a plate. Strain the cooking liquids into a glass measuring cup, then return the lamb shanks to the slow cooker pan (carefully wipe it with warm moist paper towels if needed) and cover, to keep the meat warm while you thicken the gravy.
• Use a spoon to skim the fat layer off the top of the cooking juices. Pour them into a medium saucepan. Heat over medium-high heat until almost boiling but not quite, then turn the heat down to medium and simmer, whisking occasionally, until liquids are reduced into a rich gravy, 10-15 minutes.
• Transfer the lamb shanks to plates, spoon the gravy on top, and serve.

SLOW COOKER LAMB SHANKS BRAISED IN GUINNESS

Steps:

• Lightly coat shanks in flour seasoned with salt and pepper.
• Reserve left over flour mixture.
• In a skillet heat oil.
• Add lamb in batches and cook until browned.
• Transfer to slow cooker.
• Reduce heat and add onions, to pan, cook till softened.
• Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
• Pour over meat.
• Cover and cook on low 10 -12 hours or on high 5 - 6 hours.

SAVORY SLOW COOKER LAMB SHANKS WITH ROSEMARY AND MUSHROOMS

Steps:

• In a medium bowl, mix together the mustard, balsamic vinegar, salt, pepper, rosemary, parsley, and garlic. Slowly mix in the red wine until combined. Set aside. Heat the oil in a large skillet over medium-high heat. Add the lamb shanks and cook (in batches if necessary), turning frequently, until browned on all sides. Remove the shanks from the skillet with tongs and place in the bottom of a 5-quart crock pot. Top the shanks with the onion wedges. Add the sliced mushrooms and carrots to the skillet. Cook for 5 minutes, stirring, until the vegetables start to soften. Remove the vegetables with a slotted spoon and add to the crock pot. Add the wine mixture to the skillet to deglaze the pan. Scrape up any browned bits with a wooden spoon or spatula. Bring the wine mixture to a simmer and let cook for 2-3 minutes. Carefully pour the wine mixture over the ingredients in the crock pot. Cover the crock pot and cook on high for 2 hours. Reduce the heat to low and continue cooking for 6-8 hours longer or until the shanks are tender.

EASY SLOW COOKER LAMB SHANKS

Steps:

• Add all the ingredients listed under sauce in your slow cooker and stir together.
• Place the lamb shank (s) on top and season. Push down into the liquid if possible.
• Cover and cook on the low setting for up to 8 hours for smaller shanks and up to 12 or longer for a large shank, such as the one I cooked.
• Use a slotted spoon to gently remove the lamb from the cooker. Brush with jam or olive oil and place under a hot broiler (grill) for a couple of minutes per side to brown the skin. Rest the lamb, loosely covered, while you prepare the sauce.
• Discard the bay leaves and use tongs to pick out the carrots to serve with the meat. Use a stick blender to blitz the contents of your slow cooker. Strain this into a saucepan (discarding any solids).
• Simmer for 10-15 minutes or until slightly reduced, adding the cornflour slurry if needed to thicken the sauce. Season to taste.
• Serve the lamb over mashed potatoes with the carrots on the side and plenty of the rich sauce. Yummy!

SLOW-COOKER LAMB SHANKS

Steps:

• If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
• Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
• After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

SLOW BRAISED LAMB SHANKS

Steps:

• Pre-heat the oven to 160ºC/320ºF.
• Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
• In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce.
• Cover with a lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks half-way through cooking and add more stock if necessary.
• Remove from the oven and serve.

EASY BRAISED LAMB SHANKS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, add all the spice mix ingredients and mix to combine.
• Pat the lamb shanks dry and season with the spice mix on all sides.
• In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
• Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
• Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
• Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
• While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
• Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

SLOW COOKER BRAISED LAMB SHANKS WITH BARLEY

Steps:

• In heavy skillet or dutch oven, brown lamb shanks in hot olive oil. Remove shanks and set aside. Saute onion, garlic and spices in oil until onion is soft. At this point you can transfer the entire dish to the crock pot, or cook it in the dutch oven. Add salt, barley, tomatoes, tomato paste, water (and wine if desired) to shanks. Make sure all the barley is immersed in liquid. TO BAKE: Cover Dutch oven closely and bake in a 325 degrees F oven for 3 hours or until shanks are very tender and falling off the bone. CROCKPOT: Cook the dish on "Low" for at least 8 hours. I found it easiest to assemble the night before and then just plug in the crockpot when I leave for work in the morning. In either case, turn off the heat and let the dish sit uncovered for 10-20 minutes. Use a tablespoon and skim off any excess fat from the top before serving.