Time 8h20m Yield 2-4 serving(s) Number Of Ingredients 14 Steps:
Heat oil in pan over medium to high heat and brown lamb shanks on all sides. Season lamb shanks with pepper. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan. Place mushrooms and garlic cloves over the top. Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl. Pour mixture over the top of lamb shanks. Cook in crock pot on low for 6-8 hours depending on your crock pot. Remove bay leaves. Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.
Time 4h Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes. Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.
Time 3h20m Yield 4 Number Of Ingredients 15 Steps:
Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables. Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Time 8h10m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Brown lamb shanks under broiler to remove excess fat. Remove shanks from broiler and place in the bottom of crock pot. Mix together salt, pepper, cumin, coriander, nutmeg, cinnamon, paprika, lemon zest, tomato sauce and red wine. Pour over lamb shanks in crock pot. Sprinkle chopped onions and drained chickpeas over the top. Set crock pot on low for 8-10 hours. Serve lamb shanks on rice or couscous. Skim sauce of any fat, if serving.
More about “crock pot lamb shanks recipes”
Time 5h10m Number Of Ingredients 12 Steps:
If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute. Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking. After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
