Braised Lamb Shanks with Garlic and Rosemary Recipe

Name: Braised Lamb Shanks with Garlic and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry red wine; 2 heaping tablespoons Dijon mustard; 2 teaspoons kosher or coarse sea salt; 1 teaspoon freshly ground black pepper; 5 to 6 pounds lamb shanks, not trimmed of fat; 1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Notes); 2 medium yellow onions, peeled and coarsely chopped; 1 large carrot, peeled and cut in 1/4-inch slices; Finely grated zest of 1 large lemon; 2 heaping tablespoons coarsely chopped fresh rosemary leaves

Servings: persons

1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Notes)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves

1
In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker.
2
Layer the shanks in the insert so they fit.
3
Scatter the remaining ingredients around and on the shanks.
4
Cover and cook on HIGH for 6 hours.
5
Use tongs to reverse the position of the shanks, top to bottom.
6
Reduce the setting to LOW and cook for an additional 6 hours.
7
Use a slotted spoon to transfer the shanks to a serving platter.
8
Skim the fat from the cooking juices, taste, and add salt and pepper, if needed.
9
Pour the juices over the shanks, and serve.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup dry red wine, 2 heaping tablespoons Dijon mustard, 2 teaspoons kosher or coarse sea salt, 1 teaspoon freshly ground black pepper, and more.

Yes, Braised Lamb Shanks with Garlic and Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shanks with Garlic and Rosemary

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