Braised Lamb Shanks

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READY IN: 6hrs
Recipe by Chef mariajane

Here is another fantastic Irish recipe - found it in our local newspaper, sounded delicious so I thought I'd post it!!

Ingredients Nutrition

Directions

  1. Rub lamb shanks with herbes de Provence, salt and pepper. In a Dutch oven, heat oil over medium-high heat; brown lamb in batches. Transfer to a slow cooker.
  2. METHOD FOR BALSAMIC TOMATO SAUCE:.
  3. Drain fat from Dutch oven; heat oil over medium heat. Fry onions, garlic, bay leaf, oregano, salt and pepper until onions are softened, about 5 minutes. Scrape into slow cooker. Stir to combine.
  4. Cover and cook on low until lamb is tender and separates easily from bone, about 6 hours. Transfer lamb to platter; cover and keep warm. Skim off fat.
  5. Pour cooking liquid into a wide saucepan; bring to a boil over high heat. Boil untl thickened and reduced to 4 cups, about 15 minutes. Shred basil and sprinkle into sauce. Serve with lamb. Garnish with rosemary sprigs.
  6. Accompany meal with mashed potatoes and mixed vegetables.

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