Description
Indulge in the rich flavors of slow-cooked lamb shanks, perfectly tender and infused with aromatic herbs, making every bite a delightful experience.
Ingredients
Scale
- 2 lamb shanks (about 1.5 lbs each)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 3 cups low-sodium beef broth
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
- In a large skillet over medium-high heat, add olive oil. Once hot, sear each shank until browned on all sides (about 4-5 minutes per side). Remove from skillet.
- In the same skillet, add diced onions and chopped carrots. Sauté until softened (about 5 minutes). Stir in minced garlic during the last minute.
- Transfer the shanks and sautéed veggies into a slow cooker. Pour in beef broth and sprinkle with rosemary and thyme.
- Cover and set your slow cooker on low for about 6 hours or high for about 3 hours until meat is tender.
- Plate the lamb shanks and drizzle with sauce from the slow cooker for added flavor.
Nutrition
- Serving Size: 1 lamb shank (370g)
- Calories: 360
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: - For added depth of flavor, consider using homemade broth. - Feel free to substitute herbs based on your preference—oregano or parsley can also work well. - Leftover lamb shanks can be stored in an airtight container in the refrigerator for up to three days.