Your guests will think they are eating in a fine restaurant when they try this lamb shank, yet little do they know this succulent dish is prepared in a slow cooker. This dish is sure to impress!
Garlic Braised Lamb Shank
- 1 ½ cups beef stock
- 2 tablespoons dijon mustard
- 2 teaspoons kosher or coarse sea salt
- 1 teaspoon freshly ground black pepper
- 3-4 pounds lamb shanks, not trimmed of fat
- 12 ounces frozen pearl onions, thawed
- ¼ cup freshly minced garlic (~1 head)
- ½ cup diced celery
- ½ cup diced carrot
- 1 1/2cups dry red wine
- 1 tablespoon fresh rosemary
- In a small bowl, combine 1 cup of the beef stock, Dijon mustard, salt, and pepper.
- Over medium-high heat, brown the lamb legs on all sides and then lay the shanks in a 5-6 quart crockpot insert so they fit, then scatter the pearl onions over the lamb shanks. Add the garlic, celery and carrots to the pan used to brown the lamb and cook until fragrant, about 1 minute. Deglaze the pan with the beef stock and add to the small bowl with 1 cup of the wine and rosemary. Pour the liquid over the lamb legs. Cover and cook on HIGH for 6 hours. Halfway through the cooking, add the remaining stock and wine to maintain the braising liquid.
- Use a slotted spoon to transfer the shanks to a serving platter. Serve with mashed potatoes, and the remaining juice in the crockpot as gravy.
My original recipe and blog post can be found at http://experimentalepicurean.com/garlic-braised-la... .