Braised Lamb Shanks With Garlic and Rosemary (Crock Pot)

READY IN: 12hrs 10mins
Recipe by Abby Girl

The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices.

Top Review by Kiwi Kathy

First time I've cooked lamb shanks and doing them in the crock-pot is a breeze. Cooked for 5 hours on high and then turned down to low. They were well and truly cooked after 6 hours. Other change I would strongly recommend is using less salt. 2 tsps were way too much. Next time I'd just put in one level tsp and then taste before serving to see if any adjustment is required.

Ingredients Nutrition

Directions

  1. Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
  2. Scatter the remaining ingredients around and on top of 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.
  3. Using 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.
  4. Pour the juices over the shanks, and serve.

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