Prep 10 mins
Cook 12 hrs
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.
- 118.29 ml dry red wine
- 29.58 ml Dijon mustard (heaping)
- 9.85 ml sea salt
- 4.92 ml black pepper
- 6 small lamb shanks
- 1 head garlic, peeled, minced
- 2 medium onions, coarsely copped
- 2 large carrots, chopped
- 1 lemon, zest of
- 29.58 ml fresh rosemary, chopped (heaping)
- Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
- 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.
- 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.
- Pour the juices over the shanks, and serve.
The recipe is fantastic! Favors are well balanced. The aroma while cooking is awesome. I highly recommend making sure you use fresh ingredients like garlic and rosemary, it made a difference. My only critique is that the recipe does not require 12 hours of cooking. After 5 hours on high in the crock pot, this recipe was falling off the bone tender. I'd say 6 hours on high max. I'll be making this dish many more times.
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.
Love this recipe! Its a keeper. I don't think it requires as long cooking as per recipe though. FLAVOUR and tender