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Crockpot Lamb Shanks

I had to use 4 shanks in total to feed our family of 6. I served it with a mix of roasted potatoes and carrots. We had just enough leftover for a lunch for tomorrow. The biggest problem with the recipe is what to do with all the delicious leftover broth. I'm going to try using it to cook with rice as a side dish for another meal. It's too tasty to feed to the dogs!
Lamb1 shanks are not very tender and require slow braising. The crockpot2 is the perfect choice to tenderize tough meat. These lamb shanks are flavored with garlic3, onions4, mushrooms5, herbs, red wine6, and tomatoes7. To reduce the fat, refrigerate overnight, scrape off the congealed fat, and reheat before serving. The garlic cloves are extremely mild when cooked whole. If you like a stronger garlic flavor, mince some of the garlic before adding to the crockpot.

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: 4 servings



Spread sliced and separated onion rings on bottom of crockpot22.
Rub lamb23 shanks with Worcestershire sauce24, then sprinkle all over with salt25 and pepper26.
Heat a heavy skillet over medium-high heat. Add olive oil27 and brown the lamb shanks. Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker28 crock on top of the onions. Top with whole garlic29 cloves and mushrooms30.
In a bowl, combine red wine31, beef broth, tomatoes32, oregano33, basil34, thyme35, allspice36, and bay leaf. Pour mixture over the vegetables and lamb shanks.
Cook on low for 6 to 8 hours or until tender. Taste and adjust seasoning, if necessary.
Serve with pan juices and vegetables.
You may wish to make this a day ahead of time and refrigerate. This way you can easily scrape off the excess fat from the gravy37 before reheating and serving.
Yield: 4 servings

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