Slow Cooker Lamb Shanks Recipe

by katerina on April 2, 2008

Slow Cooker Lamb Shanks Recipe
My slow cooker experiments continue – and without disastrous results thankfully. When I bought my crockpot I had fantasies of eating long braising dishes on weeknights – namely our favorite, the lamb shank. It took me almost 6 months but I finally did it and it was worth it. This recipe was thrown together inspired by my original favorite lamb shank recipe. I call this recipe the Slow Cooker Italian Lamb Shank because of the wine, anchovies, tomatoes and rosemary. Serve it over risotto, or mashed potatoes – or if you are lazy and tired after work like me – on a bed of buttered noodles.

[print_this]Italian Slow Cooker Lamb Shanks
(serves 4)

3 slices bacon, diced
4T flour
1T olive oil
1T rosemary, crushed
2 dried thai chilies, crushed
salt and pepper
4 lamb shanks, trimmed
1 small onion, diced
2 stalks celery, diced
1 large carrot, diced
1/2 red pepper, diced
2 cloves garlic, crushed
2T balsamic vinegar
2T anchovy paste
1 glass white wine
1 large can crushed tomatoes
2T tomato paste

1. In a large skillet cook bacon on medium low heat until crisp. Remove to slow cooker. Combine flour, rosemary, chiles, two good pinches of salt and grindings of pepper. Dust each lamb shank in the mixture.
2. Add olive oil to the pan and brown shanks on each side over medium heat. Remove and place in one layer in slow cooker.
3. Add onion, celery and carrot and cook for 3 minutes to soften. Add garlic and cook another minute. Add balsamic and white wine and let it cook to reduce halfways, and remaining ingredients, stir to combine and pour over shanks.
4. Set slow cooker on high for 3-4 hours or low for 8 hours.
5. Can be made a day ahead, separate sauce from shanks when storing and spoon the fat off the sauce if necessary.[/print_this]

Similar Recipes:
Slow Cooker Korean Ribs
Lamb Shanks in Red Wine
Crockpot Pulled Pork
Chicken Stock in the Slow Cooker

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