How to make it

  • Heat the olive oil in a large heavy skillet.
  • Rub the lamb shanks with salt and pepper lightly.
  • Brown the lamb shanks in the hot oil until browned on all sides.
  • Do in batches, no way they will fit at once, at least not in any pot I own.
  • Put in slow cooker (I have an oval cooker and they fit beautifully)
  • In the drippings left in the skillet, add the mushrooms, garlic and leeks, cook slightly. Add to slow cooker.
  • Add balsalmic vinegar and wine to the skillet, using a wooden spoon scrape up all the goodies on the bottom of the skillet.
  • Add to slow cooker along with the rosemary branch.
  • Cover and cook on low 8 - 9 hours.
  • Mix the lemon rind, parsley, mint and minced garlic clove.
  • When you remove the lamb shanks to the platter, sprinkle with the gremolata mix (parsley garlic, mint & lemon rind)
  • Best served over mashed potatoes (mashed cauliflower) or a wide egg noodle to catch the wine and mushroom sauce.

Reviews & Comments 4

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  • Bearoness 6 years ago
    First time I've tried this recipe but sauce is slightly bitter-ish? Everything is exact measurements ,I'm cooking this in my heavy Dutch oven on slow ,should I put a spoonful of brown sugar in it?
    All my braises always turn out tasty,rich and more-ish but this sauce is the odd one out;)
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    " It was excellent "
    trigger ate it and said...
    Old fashioned classic just like my Dad use to make
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  • mamitachula 12 years ago
    Thank you for the recipe. I'm going to try it tonight. I usually cook lamb shanks in a tomato reduction sauce; I think this will be a nice difference.
    ~Mamita Chula
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  • zena824 12 years ago
    Sounds wonderful...
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