Slow Cooker Braised Lamb Shanks in Red Wine
Ingredients
2 tablespoons olive oil
1 large sweet onion, chopped
6 garlic cloves, minced
4 medium carrots, peeled and roughly chopped
3 celery ribs, roughly chopped
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon coarse black pepper
4 lamb shanks (about 1 lb. each)
1 bottle (750ml) burgundy wine
3 sprigs fresh rosemary
2 dried bay leaves
Directions
- Heat oil in a large dutch oven over medium-high heat. Add onions and garlic. Cook for 3 minutes. Stir in carrots and celery and cook for an additional 3 minutes. Transfer onion and carrot mixture to a medium bowl.
- Shake flour, salt and pepper in a recloseable plastic zipper bag. Place lamb in bag. Seal and shake until lamb is coated.
- Add coated lamb shanks to dutch oven to brown on all sides, cooking over medium high heat about 15 minutes. Add additional oil, if necessary.
- Place lamb shanks in slow cooker crock. Top with onion and carrot mixture, wine, rosemary sprigs and bay leaves.
- Cover slow cooker and cook on HIGH 3 1/2 to 4 hours or LOW 7 to 8 hours until meat is tender.
Serves: 6-8
TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.
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