Three ounces of lamb shank contain 184 calories and 22.7 grams of protein. When braising in a slow cooker, deglaze the skillet used for browning with wine or stock. Slow cooker lamb shanks are kind of like mini lamb roasts that are pretty good value for money and delicious at the same time. Cook on high for 6 hours or until the meat is falling off the bone. Slow & steady wins the (delicious) race. Braise your shank in the oven or a slow cooker. When shopping for lamb shank, look for one with a centre bone and some silver skin or white membrane covering the meat. One popular approach calls for a combination of red wine, spices, onions, and carrots. This recipe can also be made in a slow-cooker set to low when you leave for work in the morning (see below for details). https://www.foodtolove.co.nz/recipes/slow-cooker-lamb-shanks-17374 The lamb shank is the lower half or shin of the lamb leg. The cut can be from the front or rear of the animal, but the foreshank is smaller and a little more tender. Cuts like the lamb shank are less costly than racks or chops, but they can provide great flavor. Serve lamb shanks with roasted vegetables and some of the reduced braising juices. https://www.greedygourmet.com/.../omnivore/slow-cooker-lamb-shanks Don’t forget crusty bread to soak up all of that yummy flavor. Let’s explore how to get the most out of this economical but delicious meat. Heat a tablespoon of oil in a skillet and brown the shanks on all sides. If you have some feedback, then please do not hesitate to leave a comment below. These easy slow-cooked lamb shanks are as versatile as they are tasty. A lamb shank has a lot of connective tissue, and it can be tough if not cooked correctly. However, when cooked low and slow, the connective tissues melt into flavorful juices. You can get fresh lamb stock in plastic pouches at good supermarkets and specialty food stores, and I reckon it’s worth the effort; but if you can’t find … This covering will melt in the cooking process. Place the shanks in your slow cooker and cover with the braising liquid, vegetables and the deglazed juices from the skillet. Purchase one shank per diner. 1 or 2 Lamb Shanks1 Onion1 Carrot1 Beef or Lamb Stock Pot1 Tablespoon Tomato Puree1 Teaspoon Garlic Puree1 Can Chopped Tomatoes2 Tablespoon Lemon Juice1 Tablespoon Paprika1 Tablespoon Rosemary, 2 Medium Sized Lamb Shanks2 Onions1 Handful of Coriander1 Tablespoon of Tomato Puree2 Red Chilli1 Tablespoon of Cardomom Seeds2 Bell Peppers, 2 Lamb Shanks2 Onions1 Tablespoon Paprika1 Tablespoon Oregano1 Tablespoon Thyme1 Tablespoon Worcester Sauce1 Tablespoon Tomato Puree1 Teaspoon Garlic Puree1 Chicken Stock Pot200ml Red Wine, 2 Lamb Shanks2 Onions1 Can Chopped Tomatoes1 Chilli (Red or Green)1 Beef Stock Pot1 Tablespoon of Rosemary2 Tablespoon of Tandoori Curry Powder1 Tablespoon of Paprika1 Tablespoon of Cumin1 Lemon1 Teaspoon of Ginger Puree1 Teaspoon of Garlic Puree1 Tablespoon of Tomato Puree300g Natural Yoghurt, This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to www.amazon.co.uk, Copyright [oceanwp_date] - SlowCookerIdeas.co.uk, How to Use a Slow Cooker – 21 Easy Tips to Help you use Slow Cooker more Effectively, 5 Best Slow Cooker Beef Bourguignon Recipes, 5 Best Slow Cooker Butter Chicken Recipes, The 5 Best Slow Cooker Chicken Curry Recipes, The 5 Best Slow Cooker Gammon Joint Recipes. The secret to restaurant-quality results is to select shanks of roughly the same size that have been trimmed of excess fat and the tendons along the bone. Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. Before braising, bring the lamb shanks to room temperature and trim off any excess fat. Season the meat with salt and pepper and dredge in a small amount of flour. The meat is also very high in zinc, lysine, B vitamins, and Omega 3. Some recipes call for marinating a lamb shank, but that is not necessary if you braise in a tasty liquid. Lengthy slow-cooking yields drop-off-the-bone tenderness in every bite. I find one shank is too much for me, so there are always left overs for the next day which is a bonus. Time for the slow cooker! The next time you are at your supermarket or butcher, look past the expensive cuts of meat and consider investing more time than money in your next dinner. The braise should just cover the lamb. Nutritionally, lamb is a good source of iron, protein, B group vitamins and zinc so it’s nutrient dense and filling.