Slow Cooker Lamb Shanks (GF)
Recipe created by Adriana Hartcher
- 3 tbsp olive oil
- 1.5 kg lamb shanks (4 large or 6 small)
- 1 onion roughly diced
- 1 celery stalk, roughly diced (about 1 cup)
- 1 carrot, roughly diced (about 3/4 cup)
- 4 garlic cloves, minced
- 4 dried bay leaves
- 1 cup (250 ml) chicken or vegetable stock
- 2 cups (500 ml) red wine
- 2 – 3 tsp salt
- Black pepper
- Prepare the lamb shanks – pat dry then use 1 tsp of salt and black pepper to season all over.
- Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the lamb on each side until nicely browned. Remove onto a plate, repeat with remaining lamb.
- Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil.
- Add garlic and onion. Sauté for until the onion turns translucent.
- Add the celery and carrots sauté for a further 3 minutes.
- Pour the onion mixture into the slow cooker and place the lamb on top.
- Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pot.
- Pour the wine into the slow cooker, add all remaining ingredients.
- Cook in the slow cooker on low for 4-6 hours or until falling off the bone. Check to ensure liquid doesn’t evaporate. Add a little water if it does.
- After 4-6 hours or until falling off the bone, remove the lamb. Discard the bay leaves.
- Use a handheld stick blender to puree the braising liquid into a smooth sauce.
Taste test and adjust the seasoning (salt and pepper) to your taste.
- Remove from heat, return lamb to the sauce, cover and keep warm until ready to serve.