Prep 20 mins
Cook 8 hrs
Modified version of a recipe I found on the 'net that I thought turned out great. Apart from a few small changes to seasoning the original recipe called for a cup of wine rather than beer, sometimes I feel with tomato that makes things a bit rich when slow-cooked and I thought the beer substitution worked well. If you don't want to use beer try a cup of beef stock instead of the stock powder / beer. Also whole garlic cooked this way doesn't taste strong at all, if you want it to have a strong garlic taste you'd need to crush some of it.
- 1 kg lamb shank (4 medium shanks)
- 1 tablespoon olive oil
- 1⁄2 teaspoon ground black pepper
- 2 medium brown onions, sliced
- 12 garlic cloves, peeled
- 200 g mushrooms, coarsely sliced
- 1 cup beer
- 1 tablespoon Worcestershire sauce
- 2 teaspoons beef stock powder
- 400 g crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf, broken into quarters
- Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
- Season lamb shanks with pepper.
- Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
- Place mushrooms and garlic cloves over the top.
- Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
- Pour mixture over the top of lamb shanks.
- Cook in crock pot on low for 6-8 hours depending on your crock pot.
- Remove bay leaves.
- Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.
Delicious. I made the recipe without the mushrooms and using a cup of Yuengling lager. The can of crushed tomatoes already had basil seasoning so I left that out. I was a little afraid that the thyme and oregano would be too overpowering but it was fine. My husband declared that with this dish in our repertoire it is goodbye to the Greek restaurant and its lamb shank and even my teenage children who are frequently suspicious of meaty dishes gobbled up the lamb and mash without any protests. Next day I used the left over sauce as the basis for a minestrone soup. Also yum! Thanks so much for a winner!
Nice and easy. The only thing I did differently was grill the shanks instead of browning on the stove. I did not want to get a skillet and the stove dirty, OK lazy me. After cooking, removed the meat and vegetables then added cornstarch/water to make a gravy to go with the mash potato. Quick and easy meal. Thank you.
I love to experiment with new dishes and my wife has recently been drawn to lamb. When she brought home some lamb shanks, I was initially very concerned as I know shanks are usually tough and sinewy. I must admit that I was absolutely blown away with how tender and tasty this meal turned out. After 7 hours in the crock pot the bones were popping out and all the flavors had combined to create a delicious main dish. I modified the ingredients to exclude any alcohol (added more broth) and added fresh rosemary which I placed on top of the shanks at the start of cooking as well as substituting baby Portabella mushrooms. I even got compliments from my 18 year old son. He said it was the best lamb he had ever had. We complimented the meal with a Caesar salad, baked garlic, butter and basil potatoes and butter saut?ed zucchini as well as a bit of fresh warm corn bread. My measurement of meal success is based on the amount of leftovers we have. Unfortunately, I won't be enjoying a lamb shank sandwich tomorrow and the family gobbled it all up. You can%u2019t go wrong with this recipe.