A flavorful Mediterranean Braised Lamb Shank recipe for the slow cooker. Cook the day before to allow the flavors to come together and to let the fat set for easy removal.
Prep Time:45 mins
Cook Time:8 hours
Total Time:8 hours 45 mins
Yield:8 servings 1x
Category:Lamb
Method:Stew/Braise
Ingredients
Scale
8 Lamb shanks
kosher salt
freshly ground pepper
2 tablespoons olive oil, plus more if needed
2 cups diced onion
1 cup diced celery
1 cup diced carrot
8 cloves garlic, coarsely chopped
2 cups dry red wine
1 cup sundried tomatoes, not packed in oil
2 tablespoons Dijon mustard
2 tablespoons dried herbes de Provence
Pinch saffron
1 can (15 ounces) diced tomatoes
1 cup stock or water
GARNISH
¼ cup pitted and sliced Nicoise olives
¼ chopped rosemary, thyme and parsley
zested lemon peel
Instructions
Generously season both sides of the lamb shanks.
Heat the oil in a large Dutch oven and brown the lamb shanks in batches.
Add a little more oil if needed and stir in the onions, celery, carrots and garlic. Cover and sweat for 5 minutes, stirring once.
Add the wine, sundried tomatoes, mustard, herbes de Provence and saffron, stir to combine, bring to a boil and reduce by three-quarters.
Stir in the tomatoes and stock/water. Add the lamb shanks, cover and cook on low for 6-8 hours, until fork tender.
Combine the olives, herbs and lemon peel. Plate the lamb and sprinkle the garnish over the top.