Braised Lamb Shanks With Garlic and Rosemary (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 6 |
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The smells coming from this dish are divine. By preparing this the night before, it makes dinnertime a snap, I just add a salad and some bread to soak up the juices. Ingredients:
1/2 cup dry red wine |
2 tablespoons dijon mustard (heaping) |
2 teaspoons sea salt |
1 teaspoon black pepper |
6 small lamb shanks |
1 head garlic, peeled, minced |
2 medium onions, coarsely copped |
2 large carrots, chopped |
1 lemon, zest of |
2 tablespoons fresh rosemary, chopped (heaping) |
Directions:
1. Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
2. Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
3. Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
4. Pour the juices over the shanks, and serve.
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