Braised Lamb Shanks
From notyourmomma 16 years ago
- 5-40 minutes to make
- Serves 4
My husband's all time favorite meal, I say this serves four, but in reality, he will eat two of the shanks on his own! Garlic mashed potatoes for him, mashed cauliflower for me. The mushrooms are so flavorful too.
Ingredients
- 4 lamb shanks shopping list
- 3 tablespoons of olive oil shopping list
- 1 lb. of crimini mushrooms, halved shopping list
- 4 leeks, cleaned and chopped in larger usual pieces shopping list
- 6 cloves of garlic sliced super thin shopping list
- 1 branch of rosemary fresh, or 1 tsp of dried shopping list
- 1 tablespoon of balsalmic vinegar shopping list
- 2 cups of shiraz wine, or other red wine of choice shopping list
- salt and pepper shopping list
- grated rind of one lemon shopping list
- 2 tbsp of chopped parsley shopping list
- 6-8 mint leaves shopping list
- 1 minced garlic clove, chopped in some salt shopping list
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.
The Rating
Reviewed by 1 people-
Old fashioned classic just like my Dad use to make
Michael
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in loved it
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