Crock Pot Lamb Shanks

Submitted by Peter J

"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."

 

• Ready In: 8hrs 20mins
• Ingredients: 14
• Serves: 2-4

ingredients

• 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

directions

1. Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
2. Season lamb shanks with pepper.
3. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
4. Place mushrooms and garlic cloves over the top.
5. Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
6. Pour mixture over the top of lamb shanks.
7. Cook in crock pot on low for 6-8 hours depending on your crock pot.
8. Remove bay leaves.
9. 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.

Reviews

[Marcy A.]

Omg, this was AMAZING!!! Thanks to Nado2003 for giving me the idea of searing the shanks on the grill: saved messing up a pan as well as filling the house with the sometimes-too-much aroma of lamb. I left out the mushrooms, and instead lined the bottom of the crock with small halved gold potatoes. I put the onions on top of those and then the lamb. About 30 min. before serving, I used a slotted spoon to remove the lamb, potatoes and onions to a plate to keep warm in the oven. I stirred a flour/water slurry into the juice in the crock and turned it to HIGH, whisking every few minutes as it thickened up into a perfect gravy. I felt it was more Greek-like w/ the potatoes and without mushrooms. This was a restaurant-level dish!!!!

 

[tolst]

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!

 

[Donna H.]

Made this dish for dinner last night. Substituted red potatoes in place of the mushrooms and wine instead of beer and it turned out delicious. It was equal to lamb shanks that I ordered at a very upscale restaurant!

 

[Karen32]

sooo good. I did everything as specified except I used veggie broth powder. had over rice, but will have with roasted potatoes next time, and will try wine instead of beer. Thanks for the tip onthe minestrone soup ... that will be tomorrow. k

 

[Angie B.]

This is an amazing recipe! In my opinion, it’s the only way to ever have lamb. I didn’t have mushrooms on hand, so I put in chunks of potatoes and it couldn’t have turned out better! #noleftovers #theonlylambreceipeyoulleverneed #delisciousness