My husband told me that a couple of his colleagues asked for the recipe. I simply told him to lead them at the Bewitching Kitchen website. They have a lot of other recipes in there that’s perfect for the family.
This braised lamb shanks recipe is just one of those. And I am sure you are going to find a lot more in there. Thank you, Bewitching Kitchen for this recipe!
Our friend over at Bewitching Kitchen has this to say about the recipe:
“What’s for dinner tonight? Oh, nothing special, just some braised lamb shanks… (not sure why I never got a call from Hollywood).”
This is perfect for any type of occasion! You don’t need to worry if it will fit an occasion perfectly. Anyone will enjoy this!
Ingredients
1 shallot, diced
2 celery stalks, diced
6 carrots, peeled and diced
1 cup water
2 cup Hunt’s peeled, seeded and chopped tomatoes
2 Tbs. Hunt’s tomato paste
1 tsp. chopped fresh thyme
1 McCormick bay leaf
2 Tyson lamb shanks, external fat trimmed
Salt and freshly ground pepper, to taste
2 Tbs. Bertolli olive oil
1 cup red wine
Instructions
Put the shallot, celery, carrots,, water, tomatoes, tomato paste, thyme and bay leaf in a slow cooker and stir to combine.
Season the lamb shanks with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the shanks and brown on all sides, about 5 minutes total. Transfer to the slow cooker.
Remove the sauté pan from the heat, pour in the wine and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 6 hours. Transfer the lamb shanks to a large serving dish.
Remove the bay leaf from the cooking liquid. If you’d like to de-fat the sauce, transfer the crock pot to the refrigerator, or save the shanks and the sauce in separate containers in the fridge. Next day remove the fat congealed on the surface. If you like a very smooth sauce, puree the liquids until smooth, add to the meat, then re-heat the whole thing together. Alternatively, you can keep the sauce and veggies as they are in the final braising and serve with the shanks.
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Quick Tip: Serve with mashed cauliflower and sweet peas.
Thanks again to Bewitching Kitchen for this amazing recipe.
