Slow Cooker Lamb Shanks with Root Vegetables Holiday Dinner
Fall-off-the-bone lamb shanks slow-cooked with carrots, parsnips and rosemary in a red wine gravy. 42g protein — 5 hours 20 minutes, serves 4.
Equipment
- Large heavy skillet
- 6-quart slow cooker
- Tongs
- ladle
Ingredients
- 4 lamb shanks about 350g each, trimmed of excess fat
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
- 3 large carrots peeled and cut into thick chunks
- 3 parsnips peeled and cut into thick chunks
- 1 large onion cut into wedges
- 5 garlic cloves smashed
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 1/2 cups beef or lamb stock
- 2 tbsp balsamic vinegar
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp fresh parsley chopped, to serve
Instructions
- Pat the lamb shanks dry and season all over with salt and pepper.
- Heat the olive oil in a large skillet over high heat. Sear the shanks in batches for 3–4 minutes per side, until deeply browned all over. Transfer them to the slow cooker.
- Lower the heat to medium. Add the onion to the skillet and cook for 3 minutes, then add the garlic and tomato paste and cook for 1 minute more.
- Pour in the red wine and scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, then pour everything into the slow cooker.
- Add the carrots, parsnips, stock, balsamic vinegar, rosemary, thyme and bay leaves around the shanks.
- Cover and cook on low for 5 hours, until the lamb is tender and pulls easily from the bone. Avoid lifting the lid — every peek adds cooking time.
- Lift the shanks and vegetables out onto a serving dish. Taste the cooking liquid and season with salt and pepper if needed.
- Spoon the gravy over the lamb and vegetables, scatter with fresh parsley, and serve hot.
Notes
Sear the shanks well before slow cooking — that is where the flavour comes from. Keep the lid on during the cook. Keeps 3 days refrigerated in its gravy.