Slow-cooked Lamb Shanks
These slow-cooked lamb shanks will melt in your mouth.
Servings
4 People
Ready In:
7 hours
Course:
Main Course
Good For:
Lunch,Dinner
Inroduction
About this Recipe
By: Dopegine Hinay
These slow-cooked lamb shanks will melt in your mouth. It is cooked for about 7 hours with vegetables, red wine, tomato sauce and some spices.
Excellent source of protein, fat, vitamins, minerals and it’s perfect for any occasions. When you cook the lamb properly, you will get a rich and intense flavor. It doesn’t need any bouillon to make it tasty. All you have to do is season it with salt, pepper and coat with flour, then seared.
Ingredients
- 4 pieces lamb shanks
- 1/4 cup plain flour
- 3 tablespoon olive oil
- 2 medium carrots, diced
- 3 celery stalks, chopped
- 4 pieces button mushroom
- 2 brown onion, diced
- 2 cloves garlic, crushed
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 2 cups red wine
- 4 sprigs of thyme
- 2 sprigs rosemary
- 3 dried bay leaves
- Salt & pepper
Why Sear the Meat?
Because the Maillard reaction creates such an inviting aroma, color, flavor and a sauce foundation, so, let’s start with the color – I personally like to eat browned meat because it looks appetizing and when you brown the meat it will develop a crust that will be much more intense flavor. As the meats browns, it leaves some caramelised brown bits on the button of the pan. Adding the veggies and red wine in the same pan after browning the meat will have an incredible flavor to your lamb. So, please don’t skip out on doing it if you want a perfect lamb shank.
Enjoy cooking!
Step by Step Instructions
Step 1
Heat oil in a large frying pan on medium heat.
Step 2
Add the flour to a plate and season with salt and pepper. Coat each shank and shake away any excess flour. Brown shanks and transfer to the slow cooker.
Step 3
Saute onion, garlic, carrot, mushroom and celery. Cook until softened.
Step 4
Add tomato sauce, tomato paste and stir. Add chicken cubes, wine and bring to boil.
Step 5
Pour to the slow cooker, season with salt and pepper, stir in thyme sprigs, rosemary and bay leaves. Cook for 7 hours on low heat
Step 6
After 7 hours the shanks should be tender and starting to fall off the bone. Serve with mashed potatoes or rice. Enjoy!