Slow Cooker Lamb Shanks

I made these last night to impress someone’s tummy and they came out delicious!

I tweeted about how yummy it was, and easy to make, and even posted a photo – so as requested, here is the recipe.

Slow Cooker Lamb Shanks Receipe – serves 4

2 tablespoons olive oil
4 – 6 good quality Lamb Shanks (head to the butcher – not the supermarket!)
8-10 small onions
1 cup Pinot Noir or Burgundy, or other dry red wine
3 tablespoons grainy Dijon mustard
1 teaspoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
4 large cloves garlic, finely minced
8 button mushrooms – sliced
1 large carrot, diced

Preparation:

*To peel the onions, drop in boiling water and boil for 3 minutes. Transfer to cold water. Cut off root end and slip off skins. Frozen small white onions may be used.

In a large skillet over medium-high heat, heat the olive oil.
Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides.
Place the browned lamb shanks in a slow cooker. Add the peeled onions or onion wedges to the slow cooker.

Meanwhile, combine the wine with mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.

To the hot skillet, add mushrooms and carrots.
Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks.

Pour the wine mixture into the skillet, scraping up the browned bits with a spatula.
Bring to a simmer; pour over the lamb shanks in the slow cooker.

Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6 to 8 hours longer.