Amazing Lamb Shanks
An under-appreciated cut of lamb surprises and delights
Equipment
- 1 cast iron pan
- 1 slow cooker
Ingredients
- 4 lamb shanks
- 1 tsp salt
- 1 tsp pepper
- 2-3 Tbsp olive oil
- 1 cup onion, finely diced
- 3 garlic cloves, minced
- 1 cup carrot, finely diced
- 2-1/2 cups red wine
- 28 oz can crushed tomatoes
- 2 Tbsp tomato paste
- 2 cups chicken stock (or water)
- 5 sprigs thyme
- 2 dried bay leaves
Instructions
- Pat the lamb shanks dry and sprinkle with salt and pepper.
- Heat 2 Tbsp of olive oil in cast iron pan over high heat. Sear the lamb shanks until brown all over, about 5 minutes.
- Remove lamb from pan and drain excess fat from the pan.
- Turn the heat down to medium low. Heat remaining 1 Tbsp of olive oil. Add onion and garlic and cook for 2 minutes.
- Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
- Add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme and bay leaves. Stir to combine and bring sauce to a simmer.
- Place the lamb shanks into the slow cooker and cover with sauce, ensuring shanks are mostly submerged.
- Cook on low for 8 hours.
- Remove shanks and keep warm. Reduce sauce to desired thickness over stove and/or use a blitz blender to blend the veggies into the sauce.
- Serve over potatoes, polenta, or rice. Garnish with fresh thyme leaves.