Crockpot Lamb Shanks

Lamb shanks are not very tender and require slow braising. The crockpot is the perfect
choice to tenderize tough meat. These lamb shanks are flavored with garlic, onions,
mushrooms, herbs, red wine, and tomatoes. To reduce the fat, refrigerate overnight,
scrape off the congealed fat, and reheat before serving. The garlic cloves are extremely
mild when cooked whole. If you like a stronger garlic flavor, mince some of the garlic
before adding to the crockpot.

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutes
Yield: 4 servings


1 sweet onions, sliced and separated into rings
4 lamb shanks
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon olive oil
10 whole, peeled garlic cloves, large ones cut in half (or more to taste)
8 ounces mushrooms, brushed clean, large ones cut in half
1/2 cup red wine
1/2 cup strong beef broth (double-strength)
1 (14 ounces) can diced tomatoes (about 1-3/4 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
4 sprigs fresh thyme
1 teaspoon ground allspice
1 small bay leaf, broken in half


Spread sliced and separated onion rings on bottom of crockpot.

Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.

Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks.
Place browned lamb shanks, along with any browned bits from the skillet, in the slow
cooker crock on top of the onions. Top with whole garlic cloves and mushrooms.

In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice,
and bay leaf. Pour mixture over the vegetables and lamb shanks.

Cook on low for 6 to 8 hours or until tender. Taste and adjust seasoning, if necessary.

Serve with pan juices and vegetables.

You may wish to make this a day ahead of time and refrigerate. This way you can easily
scrape off the excess fat from the gravy before reheating and serving.

Yield: 4 servings