A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Savory Slow Cooker Lamb Shanks With Rosemary And Mushrooms
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Lamb shanks must be slowly cooked to become tender and the crock pot is a perfect way to accomplish that.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
5 reviews
2 comments
ingredients
3 tablespoons Dijon mustard
1 teaspoon balsamic vinegar
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
4 cloves garlic, finely minced
1 cup dry red wine
2 tablespoons olive oil
6 pounds meaty lamb shanks
2 medium onions, cut in wedges
16 ounces sliced fresh mushrooms
1 large carrot, peeled and diced
directions
In a medium bowl, mix together the mustard, balsamic vinegar, salt, pepper, rosemary, parsley, and garlic. Slowly mix in the red wine until combined. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the lamb shanks and cook (in batches if necessary), turning frequently, until browned on all sides. Remove the shanks from the skillet with tongs and place in the bottom of a 5-quart crock pot. Top the shanks with the onion wedges.
Add the sliced mushrooms and carrots to the skillet. Cook for 5 minutes, stirring, until the vegetables start to soften. Remove the vegetables with a slotted spoon and add to the crock pot.
Add the wine mixture to the skillet to deglaze the pan. Scrape up any browned bits with a wooden spoon or spatula. Bring the wine mixture to a simmer and let cook for 2-3 minutes. Carefully pour the wine mixture over the ingredients in the crock pot.
Cover the crock pot and cook on high for 2 hours. Reduce the heat to low and continue cooking for 6-8 hours longer or until the shanks are tender.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
You can add a splash of Worcestershire sauce or soy sauce to the sauce mixture for an extra umami kick.
To make the dish more aromatic, add a couple of bay leaves or a sprig of thyme to the crock pot before cooking (just remove before serving).
If you prefer a thicker sauce, you can blend some of the cooked vegetables with the cooking liquid to create a rich, creamy sauce.
Leftover lamb shanks can be shredded and used in sandwiches, wraps, or salads.
common recipe questions
Can I use a different type of vinegar instead of balsamic vinegar?
You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar. It's a small amount so it can even be omitted if desired.
Why do I need to brown the lamb shanks before adding them to the crock pot?
Browning the lamb shanks before slow cooking helps to seal in the juices and caramelize the meat.
What type of mushrooms work best in this recipe?
You can use a variety of mushrooms such as cremini, button, or shiitake mushrooms for this recipe. Choose your favorite or a combination.
Can I prepare the lamb shanks ahead of time?
You can brown the lamb shanks and prepare the sauce mixture the night before, then assemble everything in the crock pot in the morning.
How can I thicken the sauce if it's too thin?
To thicken the sauce, you can remove the lamb shanks and vegetables from the crock pot, then whisk in a cornstarch slurry (cornstarch mixed with water) and let it simmer until thickened.
Is it possible to overcook the lamb shanks in the crock pot?
Yes, overcooking the lamb shanks can cause the meat to become mushy. It's important to check the tenderness periodically and adjust the cooking time accordingly.
nutrition data
Nutritional data has not been calculated yet.
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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
May 7, 2020
This is the 2nd time making this recipe. I'm cooking for 1 so I used 3lbs of shanks the 1st time. The meat fell of the bone and I thickened the sauce just a bit and served it as a ragout. I froze half and it defrosted and reheated with no problem. The 2nd time, I used 2lb of shanks cut for stew and had equally delicious results. I followed the same process and froze half. I served the dish with garlic mashed potatoes and grilled asparagus.
November 5, 2019
This is my go-to lamb shank recipe, it is delicious! I usually add 1/3 cup barley when placing shanks in the crockpot, rounding out my one-pot meal.
6 lbs. of lamb shanks? I'm not running a restaurant.
Lamb shanks have a large bone in them if you are unfamiliar with them. You'll need about one pound per person due to that. If 6 servings is more than you need you can use the serving adjuster at the top of the recipe to change serving sizes.
September 8, 2018
This is a winner!
I hope no one makes this recipe before removing as much fat as possible, tendons,& membrane. Also, do the prep work the day before so you don't have to do so much in the morning. If you do all of this then you will have a wonderful meal BUT get rid of the BAD stuff.
June 7, 2017
Was really easy to fix and serve
March 16, 2017
The recipe is quite good but when trying to print it the picture covers half the ingredient list.
Use the print button at the top of the recipe. It gives you a graphic-free version.