Tender, fall-off-the-bone lamb shanks, slow-cooked to perfection with aromatic rosemary and garlic, creating a cozy, comforting meal that’s sure to impress.
Prep Time: 20 Minutes | Cook Time: 6-8 Hours | Serves: 2 people
Ingredients:
- 2 lamb shanks
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups beef or lamb broth
- 1 cup red wine (optional)
- Salt and pepper to taste
METHOD
- Prepare the Lamb Shanks:
- Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
- Sear the Lamb Shanks:
- Heat olive oil in a large skillet over medium-high heat.
- Once hot, add the lamb shanks and sear them on all sides until golden brown, about 4-5 minutes per side. Remove and set aside.
- Prepare the Slow Cooker:
- Place the minced garlic, diced onion, carrots, and celery into the slow cooker.
- Braise the Lamb Shanks in the Slow Cooker:
- Nestle the seared lamb shanks on top of the vegetables in the slow cooker.
- Add rosemary sprigs, beef or lamb broth, and red wine (if using) into the slow cooker, ensuring that the liquid covers about halfway up the sides of the lamb shanks.
- Slow Cook:
- Cover the slow cooker with the lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the lamb is tender and falling off the bone.
- Serve:
- Carefully remove the lamb shanks from the slow cooker and transfer them to a serving platter.
- Optionally, strain the braising liquid from the slow cooker into a saucepan and simmer over medium heat to reduce and thicken the sauce.
- Serve the lamb shanks with the reduced braising liquid spooned over the top, alongside your favorite side dishes like mashed potatoes, creamy polenta, or roasted vegetables.
- Enjoy!
- Garnish with fresh rosemary sprigs and serve hot. Dive into the tender, flavorful lamb with the rich aroma of rosemary and garlic, all cooked to perfection in your slow cooker!
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