Servings: 4
Prep time: 30 minutes
Cook time: 8 to 9 hours on low or 4 to 5 hours on high
Ingredients
- 4 lamb shanks, 350 to 450 g each
- 30 ml (2 tablespoons) olive oil
- 2 onions, chopped
- 5 whole garlic cloves, peeled
- 3 carrots, cut into 3-cm pieces
- 30 ml (2 tablespoons) tomato paste
- 250 ml (1 cup) dry red wine
- 375 ml (1 ½ cups) reduced-sodium beef broth
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 lemon, zest finely grated
- 15 ml (1 tablespoon) lemon juice
- 30 ml (2 tablespoons) fresh parsley, chopped
- Salt and pepper, to taste
Preparation
- Make sure the lamb shanks fit in the slow cooker without preventing the lid from closing properly. Season the shanks with salt and pepper. In a hot skillet, brown the shanks in olive oil—in batches if necessary—until they are well browned on all sides. Set aside.
- In the same skillet, sauté the onions and carrots for 5 minutes. Add the tomato paste and continue cooking for 1 minute. Deglaze with the red wine and let it boil for 4 minutes, scraping the bottom of the skillet to release the cooking juices.
- Transfer the vegetables and cooking liquid to the slow cooker. Place the lamb shanks in the slow cooker, then add the whole garlic cloves, beef broth, rosemary sprigs, and bay leaf. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the meat is very tender and falls easily off the bone.
- Carefully remove the lamb shanks from the slow cooker and keep them warm. Remove the rosemary sprigs and bay leaf. Skim the fat off the sauce, then transfer it to a saucepan. Reduce over medium heat for 10 to 15 minutes, until the sauce reaches a slightly thick consistency.
- Stir the lemon zest, lemon juice, and fresh parsley into the sauce. Adjust the seasoning as needed, then generously coat the lamb shanks with the sauce.
