Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups beef or lamb broth
– 1 cup red wine
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 can (14 oz) diced tomatoes
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– Salt and pepper to taste
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Season the lamb shanks with salt and pepper, then sear them on all sides until browned, about 3-4 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
3. Add the carrots and celery to the skillet and cook for another 5 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
5. In a slow cooker, combine the seared lamb shanks, sautéed vegetables, broth, diced tomatoes, rosemary, and thyme. Stir to combine.
6. Cover and cook on low for 6-8 hours, or until the lamb is tender and falls off the bone.
7. Serve the lamb shanks with the sauce over mashed potatoes or polenta.
Prep Time: 20 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 20 minutes | Kcal: 550 kcal | Servings: 4 servings