Crock Pot Braised Lamb Shanks
Ingredients
- 2 tbsp. vegetable oil
- 4 lamb shanks
- ¾ cup all-purpose flour, seasoned with salt and freshly ground black pepper
- 1 cup red wine
- 1 onion, sliced
- 3 fresh rosemary sprigs
- 3 fresh bay leaves
- 1-¼ cups chicken stock
- Mashed potatoes, to serve
Instructions
- Heat the oil in a large sauté pan.
- Dredge the lamb shanks in the seasoned flour and sauté for 4 – 5 minutes; turning regularly until browned all over.
- Transfer the lamb shanks to the crock pot.
- Deglaze the sauté pan with the red wine and continue to cook for 2 – 3 minutes or until the volume of the liquid has reduced by half.
- Pour the liquid into the crock pot.
- Add the onion, rosemary, bay leaves and stock to the crock pot.
- The liquid should cover the meat; add more stock or boiling water if needed.
- Cook on high for eight hours; serve with mashed potatoes.
Notes
Left over cooked lamb shanks will keep in the freezer for up to 4 weeks.
