Crockpot Braised Lamb Shanks with Mushrooms and Rosemary
This recipe for slow cooker lamb shanks is sure to warm your heart, belly and soul and is a sinch to pull off in your slow cooker.
Servings 4 people
- 1/2 tbsp olive oil
- 4 lamb shanks trimmed of most of the visible fat
- 2 carrots peeled and diced
- 3 stalks of celery diced
- 1/2 onion diced
- 500 g cremini mushrooms stems removed
- 2 cloves garlic sliced
- 3/4 cup red wine
- 3/4 cup reduced fat beef stock
- 2 tbsp grainy mustard
- 1 bay leaf
- 1 1/2 tbsp rosemary minced
- Rind of 1/2 large or 1 small orange (not zested, just removed in a strip)
- 1 tbsp balsamic vinegar
Preheat the oil in a large nonstick skillet over medium high heat. Season the lamb shanks with salt and pepper, and brown on all sides.
Remove the lamb shanks and put them in the crockpot.
Return the pan to the heat and add the carrots, celery and onion. Saute for 5-7 minutes. Add in the mushrooms and garlic and stir for another minute.
Deglaze with wine and scrape up any of the bits on the pan. Transfer everything to the crockpot. Add the beef stock, mustard, bay leaf, rosemary, and orange rind. Cook on high for 6 hours.
Before serving, stir in the vinegar and season with a pinch each of salt and pepper. Skim off any visible fat from the surface of the sauce and discard. Serve on mashed root vegetables or polenta with some of the cooked veg and sauce.
Calories: 326kcal | Carbohydrates: 14g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 370mg | Potassium: 1266mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5132IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 5mg