Braised Lamb Shanks With Garlic and Rosemary (Crock Pot)

Braised Lamb Shanks With Garlic and Rosemary (Crock Pot)

Time: 12 hrs 10 mins


  • 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)


  • 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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