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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Lamb Shanks with Rosemary
lamb
braised
main
wine
slow-cooker
Whole shanks braised in red wine and tomato until the meat retracts from the bone, the sauce reduced at the end to a glaze.
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RECIPE
Lamb Shanks with Rosemary
Whole shanks braised in red wine and tomato until the meat retracts from the bone, the sauce reduced at the end to a glaze.
Prep25 mins
Cook480 mins
Total505 mins
Servings4
lamb
braised
main
wine
slow-cooker
Ingredients
- 4 lamb shanks
- 2 onions, quartered
- 3 carrots, cut in thick batons
- 1 1/2 cups red wine
- 14 oz crushed tomatoes
- 6 garlic cloves, whole
- 4 rosemary sprigs
- 2 tbsp olive oil
- 2 tsp kosher salt
Preparation
1
Brown the shanks in olive oil on every face, 10 minutes total. Skipping this leaves the sauce pale and thin-tasting.
2
Put the carrots and onions on the bottom in large pieces, nearest the heat, and stand the shanks on top of them.
3
Deglaze the browning pan with the wine, scraping up the fond, and pour it over with the tomatoes, garlic and rosemary.
4
The liquid should come no more than halfway up the shanks. Slow cookers lose no moisture, so what goes in stays in.
5
Cook on low 8 hours, lid on.
6
Lift the shanks out and rest them. Skim the fat, then reduce the sauce hard in a wide pan for 10 minutes until glossy.
7
Return the shanks to the sauce to coat, and serve with the softened carrots.
Servings and Nutrition
Number of Servings in Lamb Shanks with Rosemary4
Nutrition for 1 serving (1 shank)
580Calories (kcal)
46Protein (g)
14Carbs (g)
34Fat (g)
Protein 46.0g34%
Carbs 14.0g10%
Fat 34.0g56%