Description
Indulge in the ultimate comfort food with tender slow-cooked lamb shanks, simmered in a rich, savory sauce that will impress family and friends.
Ingredients
Scale
- 2–4 lamb shanks (about 1 pound each)
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 large carrots, chopped
- 2 cups beef broth
- 2 tablespoons tomato paste
- Fresh rosemary (handful)
- Fresh thyme (handful)
- Salt and pepper to taste
Instructions
- 1. **Sear the Lamb**: Heat a large skillet over medium-high heat. Season lamb shanks with salt and pepper. Sear until browned on all sides (about 5 minutes per side). Transfer to the slow cooker.
- 2. **Sauté the Vegetables**: In the same skillet, add onions and carrots. Sauté until softened (about 5 minutes). Scrape up any browned bits from searing.
- 3. **Create the Sauce**: Add garlic to the skillet and cook for an additional minute. Stir in beef broth and tomato paste, mixing well.
- 4. **Combine Everything**: Pour the vegetable mixture over the lamb shanks in the slow cooker. Add fresh rosemary and thyme along with additional salt and pepper.
- 5. **Slow Cook**: Cover and cook on low for 6 to 8 hours or high for 4 hours until lamb is tender.
- 6. **Serve It Up**: Carefully plate the lamb shanks and drizzle sauce over them. Serve alongside mashed potatoes or crusty bread.
Nutrition
- Serving Size: 1 lamb shank (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Use bone-in shanks for richer flavor. Feel free to add variations like chopped dried apricots or olives for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to three days.