Slow Cooked Lamb Shanks
Braised Lamb Shanks
Braised Lamb Shanks With Garlic And Rosemary


Slow Cooked Lamb Shanks

4 lamb shanks
1 cup dried apricots
1 cup pitted prunes
1 cup water
2 Tbsp. vinegar
1/3 cup sugar
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. ground cloves
Salt and pepper

Rub lamb shanks with salt and pepper.
Place in slow cooker.
Add apricots and prunes.
Combine water and rest of ingredients; pour over fruits and meat.
Cover and cook on low for 7-9 hours or until meat is tender.


Braised Lamb Shanks

4 large lamb shanks (4 1/2 lbs), bones cracked by your butcher, fat
removed (by you or your butcher)
2 cups red wine
2 cups stock or broth (lamb, vegetable, or beef)
2 medium onions, chopped
2 medium carrots, peeled and chopped
1 large stalk of celery, cleaned and chopped
4 medium new potatoes, peeled and cubed-keep in water until ready to
add to sauce
8 cloves of garlic, crushed
1 28 ounce can of cut, peeled tomatoes
1 teaspoon dried cilantro
2 tablespoons dried parsley
2 teaspoons basil
1 teaspoon oregano
2 teaspoons orange zest (optional)
10 peppercorns
2 tablespoons olive oil
Salt and pepper to taste

In a large French oven or flameproof casserole, heat olive oil
until hot. Add two lamb shanks and brown them on all sides until
golden to dark brown. Remove them to one side and brown the other two
lamb shanks.
Drain off all but 1 tablespoon of drippings from the pan. Add your
onions, carrots, and celery to the pan and cook them, stirring
constantly, for 3-4 minutes. Stir in the garlic, tomatoes, cilantro,
parsley, basil, peppercorns, wine, and stock and heat to boiling.
Reduce the heat to medium-low and add the lamb shanks, pushing them
down into the liquid. Put on the tight-fitting lid.
Decision time: You can cook this in your oven at 300-325 degrees
for 3- 3 1/2 hours. Or you can continue to cook this on the stove top
at low to medium low for 3-3 1/2 hours. I prefer the oven; it allows
good temperature control and surrounds the pot with even heat.
After 2 hours, drain the cubed potatoes and add them to the pot.
At the end of the cooking time, uncover the pot and let the sauce
cool and reduce (reduction is letting the water in the sauce
evaporate, thickening the sauce and concentrating the flavor).




Braised Lamb Shanks With Garlic And Rosemary

from Slow Cooker Cooking by Lora Brody
Cooking Time: 6 hours on HIGH plus another 6 hours on LOW
Slow Cooker Size: 5 quart

There will be no leftovers. This recipe will make you fall in love
with your slow cooker. Your house will be perfumed with the aromas of
southern France. Enjoy!

1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves,
each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves

In a small bowl mix the red wine, mustard, salt, and pepper and place
in the insert of the slow cooker. Layer the shanks in the insert so
they fit. Scatter the remaining ingredients around and on the shanks.
Cover and cook on HIGH for 6 hours. Use tongs to reverse the position
of the shanks, top to bottom. Reduce the setting to LOW and cook for
an additional 6 hours.
Use a slotted spoon to transfer the shanks to a serving platter. Skim
the fat from the cooking juices, taste, and add salt and pepper, if
needed. Pour the juices over the shanks, and serve.

Note: For a less assertive garlic taste, use elephant garlic.
Makes 6 servings.


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