Braised Lamb Shanks

for preparing in the slow cooker:

To prepare the lamb shanks, wash them thoroughly under cold water. Once washed, gently pat dry the shanks using a clean paper towel, ensuring that excess moisture is removed. This step helps to provide a better sear and enhances the overall flavour and texture of the dish.

Heat some oil in a skillet and sear two shanks until beautifully browned on all sides. Once done, repeat the process with the remaining shanks and oil, ensuring each piece is perfectly caramelized.

Transfer the ingredients to the 6-quart (litre) slow cooker bowl, placing them gently and evenly for optimal cooking results.

Add the finely chopped onions, the thinly sliced carrots, and the minced garlic. Season the mixture with 1/2 teaspoon of coarse salt and 1/4 teaspoon of freshly ground pepper. Toss all the ingredients and ensure they are evenly combined, allowing the flavours to meld together and create a deliciously savoury dish.

Gently pour the red wine into the pan or skillet, allowing it to simmer for 4-5 minutes. Whisk in the flour as the flavours mix together until it transforms into a smooth, lump-free mixture. The liquid can be added to the slow cooker as it reduces and thickens.

Make sure to mix all of the ingredients thoroughly. Allow the mixture to cook on a high heat setting for 6 hours or on a low heat setting for 8 hours until the succulent lamb reaches the perfect, fall-apart tender consistency.

Remove the shanks from the slow cooker and carefully transfer the sauce into a separate pot. Allow the sauce to gently simmer over medium heat for approximately 10 minutes, allowing it to reduce to your desired thickness.

Garnish your dish with a sprinkle of fresh parsley to add a hint of refreshing herbal aroma. Serve alongside creamy and fluffy mashed potatoes or hearty rice for a delightful and satisfying meal.

Slow Cooking Lamb Shanks

• SEAR: Browning the meat first is crucial for developing the best flavour. Despite the uneven shape of lamb shanks, taking up to 10 minutes to brown is worth it for the delicious results.
• AROMA: Onions, carrots, and garlic are cooked in the same oil and pan juices from the shanks, enhancing the flavours.
• FLOUR: As the stew simmers, it gradually thickens to perfection.
• LIQUIDS: Wine, stock, and tomato puree are used to submerge the shanks, adding flavour and tenderizing the meat.
• HERBS: The sauce is enhanced with rosemary, parsley, and bay leaves, but you can customize it with your favourite herb combination or omit them altogether. Thyme and oregano are excellent options for adding flavour.

Notes

TO THICKEN SAUCE:

Simmer the liquid for 10 minutes to turn it into a glossy, thick gravy.

For a quicker method to thicken the sauce once the shanks are cooked through and tender:

Mix three tablespoons of cornstarch with 1/4 cup of the sauce from the pot until completely dissolved. Pour the mixture into the simmering sauce, stirring quickly until completely blended. Let simmer for 4-5 minutes or until thickened to desired consistency.

Original recipe by Cafe Delites