Braised Lamb Shanks With Garlic and Rosemary (Crock Pot)

Submitted 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."

 

• Ready In: 12hrs 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 1⁄2 cup dry red wine
• 2 tablespoons Dijon mustard (heaping)
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 6 small lamb shanks
• 1 head garlic, peeled, minced
• 2 medium onions, coarsely copped
• 2 large carrots, chopped
• 1 lemon, zest of
• 2 tablespoons fresh rosemary, chopped (heaping)

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.

Reviews

[leslieruns]

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.

 

[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.

 

[Karen S.]

Love this recipe! Its a keeper. I don't think it requires as long cooking as per recipe though. FLAVOUR and tender

 

[Elkaybee]

I browned the shanks first but I felt this dish lacked flavor. The meat was very tender but it needed something to add to the overall taste. Maybe some tomatoes or more wine. I wouldn't bother cooking this again & shall look for another recipe for lamb shanks.

 

[tersita59]

This recipe was fabulously delicious, and received rave reviews from my Gourmet Book Club members. I had a sit down dinner for 10 and the Lamb was tender and seasoned very well. I used two crock pots (because I use 14 shanks 7 per pot) with the same amount of seasoning and preparation for both (I did brown my shanks before putting them in the crock pots). The only thing I changed was the time of cooking. Cooked on high for 6 hours then turn down and cooked on low for 1 hour (the lamb is really tender and falling off the bone. The presentation was beautiful, I should have taken pictures, everyone’s plate was empty. I served Vichyssoise for the soup, mashed sweet potatoes, roasted broccoli, and zucchini with the Lamb entrée, along with Banana Foster and French vanilla ice cream for dessert.