SweetAdditions

Crock Pot Lamb Shank Recipe will become a favorite in the household as it is spicy, fruity and finger licking. Just put all the ingredients in the crock pot and go enjoy your day. The crock pot recipe is extra easy and extra tasty. In this article you can read some Crockpot Lamb Shanks Recipe.

Lamb is richly flavored and red in color. It is a good source of protein and vitamin B. If you prefer a mild flavor choose foreleg shanks. If you prefer a stronger flavor opt for rear leg shanks. Lamb can be braised or slow cooked in wine, broth or water. You can braise them in the oven if you do not have a slow cooker.

Lamb shanks are not very gentle and require slow braising. The crock pot is a perfect choice to tenderize tough meat. These lamb shanks are flavored with garlic, onions, mushrooms, herbs, red wine and tomatoes. To reduce the fat, refrigerate overnight, scratch the congealed fat, and reheat before serving. The garlic cloves are exceptionally mild when cooked whole. If you like a stronger garlic flavor, mince some of the garlic before adding to the Crockpot.

Ingredients:

• 4 lamb shanks
• 1 sweet onion, sliced and separated into rings
• 1 tsp kosher salt
• 1 tsp olive oil
• 1 tsp Worcestershire sauce
• 10 whole, peeled garlic cloves, large ones cut in half
• Freshly ground black pepper
• 1 cup red wine
• 8 ounces mushrooms, brushed clean, large ones cut in half
• 1/2 cup strong beef broth
• 1 can diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 small bay leaf, broken in half
• 4 sprigs fresh thyme
• 1 tsp ground allspice

Method of preparation:

• First of all spread sliced and alienated onion rings on bottom of Crockpot.
• After that, rub lamb shanks with Worcestershire sauce.
• Then sprinkle all over with salt and pepper.
• Heat a pan over medium-high heat.
• Add olive oil and brown the lamb shanks.
• Then place browned lamb shanks, along with any browned bits from the pan, in the slow cooker crock on top of the onions and top with garlic and mushrooms.
• Take a bowl mix red wine, tomatoes, basil, oregano, beef broth, thyme, bay leaf and allspice.
• Pour the mixture over the vegetables and lamb shanks.
• Cook on low until it tender.
• Taste and adjust seasoning, if necessary.
• Serve with pan juices and vegetables.

Lamb Shanks with Garlic and Herbs

Ingredients:

• 6 1-pound lamb shanks
• 10 garlic cloves, peeled
• 1/2 tsp pepper
• 1 tsp salt
• 1 sprig fresh thyme
• 1 large onion, chopped
• 1/4 cup dry white wine
• 1 sprig fresh rosemary
• 1/2 cup diced tomatoes in juice
• 1 14.5 oz can low-sodium beef broth
• 3 T Thicken Thin not/Starch thickener
• 1/4 cup chopped fresh parsley

Method of preparation:

• First, flavor lamb with salt and pepper.
• After that, arrange in larger slow cooker with meaty ends down.
• Add garlic, thyme, rosemary, vermouth, onion, tomatoes and broth, the bone end of the shanks should be exposed slightly above the liquid.
• Cover and cook until lamb is very tender.
• Transfer lamb to a serving platter and cover.
• Remove and discard herb sprigs, remove garlic and mash with a fork, then return to broth.
• Skim excess fat from broth and whisk in thickener until smooth.
• Pour over lamb.
• Serve, it sprinkled with parsley.

Slow Cooker Lamb Shanks Milanaise Recipe

Ingredients:

• 4 lamb shanks
• 2 tablespoons butter or oil
• 1 teaspoon salt
• pepper to taste
• 1 teaspoon paprika
• 2 tablespoons flour
• 1 cup dry white wine
• 4 heads (not cloves) garlic
• 1 small lemon

Method of preparation:

• First of all trim excess fat from the shanks.
• Combine paprika, flour, salt and pepper and roll shanks in this mixture.
• Melt butter in large pan over medium heat.
• When hot, brown shanks, don’t be hurry in this step; it’s important to producing a rich flavor.
• Put browned meat in slow cooker.
• Add wine to browning pan and scratch up any browned bits in the pan.
• Pour over meat.
• Remove loose papery covering from the garlic heads, taking care to keep heads intact.
• Trim off any roots and cut about 1/3 inch from the top of each head to expose individual cloves. Tuck garlic in among meat chunks.
• Remove zest and squeeze juice from lemon, spread it over the meat.
• Cover and cook till it tender.
• To serve, put meat and garlic on serving plate. Pour off juice into a narrow jar or glass and skim off the fat that rises to the surface. Pass sauce with meat and garlic.

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