Crock Pot Braised Lamb Shanks
photo by Zurie
- Ready In:
- 8hrs 10mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 3 -4 lbs lamb shanks
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons paprika
- 2 teaspoons lemon zest
- 1 cup tomato sauce
- 1⁄2 cup red wine
- 2 large onions, finely chopped
- 1 (16 ounce) can chickpeas or (16 ounce) can cannellini beans
- cooked rice or couscous
directions
- Brown lamb shanks under broiler to remove excess fat.
- Remove shanks from broiler and place in the bottom of crock pot.
- Mix together salt, pepper, cumin, coriander, nutmeg, cinnamon, paprika, lemon zest, tomato sauce and red wine.
- Pour over lamb shanks in crock pot.
- Sprinkle chopped onions and drained chickpeas over the top.
- Set crock pot on low for 8-10 hours.
- Serve lamb shanks on rice or couscous.
- Skim sauce of any fat, if serving.
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Reviews
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Yum!! Sue, I had to tweak the recipe a little. I did not change a thing about your gorgeous mix of spices. But I do not have a crock pot, so I did much the same thing -- by slow-roasting in the oven, for hours! The scents during the long baking time, as we came through the front door, were amazing! The only thing I would change -- and lift this to 5 stars -- would be to stir-fry all those gorgeous spices in a little oil, before using. I found that, however great it smelled, the true flavours did not actually feature in the final result only because the spices were not fried beforehand. But this is still a a great recipe! Thanks for a new idea to do shanks. We have this often, and this spicy recipe was really new to me! :-)
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We enjoyed this a lot thanks Sue. I cooked mine in the oven set at 120C for about 3 1/2 hours and the shanks were beautifully tender. This is a very easy recipe to throw together. Couldn't bring myself to serve just with couscous so instead served with roast potatoes and steamed veggies. This made quite a lot of sauce so have frozen some for later.
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I really enjoyed this dish. DH put it in the crockpot as he was leaving for work, and it was so nice to come home to the wonderful smell in the house and have dinner ready with no further prep. I thought this had really nice flavor and reheated well for lunch the next day. The meat was very tender and moist. DH was less enthusiastic about this dish than I was and thought it needed a little more "uumph," though he still enjoyed it. We followed the directions as posted and served over basamati rice. Thanks for posting!
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Tweaks
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This is a great recipe. We hardly ever have tomato sauce in the house so blended 2 x tomatoes and 1/2 cup Grilled capsicuim together to replace the tomato sauce. The second time I made it I used 1 can red kidney beans instead of the chickpeas ... works real well with either. Thanks for this great recipe
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com