Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
Can be made ahead of time.
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Braised Lamb Shanks with Garlic and Rosemary
Cookbook
There will be no leftovers. This recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!
Yield : 6 servings
Cooking Time : 6 hours on HIGH plus another 6 hours on LOW
Ingredients
- ½ cup dry red wine
- 2 heaping tablespoons Dijon mustard
- 2 teaspoons kosher or coarse sea salt
- 1 teaspoon freshly ground black pepper
- 5 to 6 pounds lamb shanks, not trimmed of fat
- 1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Notes)
- 2 medium yellow onions, peeled and coarsely chopped
- 1 large carrot, peeled and cut in ¼-inch slices
- Finely grated zest of 1 large lemon
- 2 heaping tablespoons coarsely chopped fresh rosemary leaves
Directions
In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on 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.
Use 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.
Notes
Slow Cooker Size: 5 quart
For a less assertive garlic taste, use elephant garlic.
© 2001 Lora Brody
Note from Cookstr's Editors
Nutritional information is based on using 5 pounds of lamb shanks.
Nutritional Information
Nutrients per serving
436 kcal
677 mg
6 g
1 g
13 g
0 g
5 g
5 g
1 g
201 mg
2 g
65 g
96 mg
1047 mg
3 % daily value
7 % daily value
4 % daily value
34 % daily value
