Slow Cooked Rosemary and Mushroom Lamb Shanks in a Mustard Wine Sauce with Sweet Potato Puree and Asparagus

Standard

You will be amazed you can make something so awesome and delectable with out slaving over the stove all day.  This is a great one for dinner guests!  Truly a restaurant quality dish for a FRACTION of the price 🙂

Prep: 15-20 min

Cook: 7 hours

Serves: 4

Ingredients:

  • 3lbs of lamb shank (about 2 full shanks), bone in (have butcher cut into inch thick slices, you cannot do this at home easily).
  • 1 large carrot, sliced 1 cm thickness slices
  • 15-20 onions, small.  Peel and leave whole.
  • 1 cup red wine (I like to use a Merlot that has been open for a few days, since I’ll probably not drink it any longer).
  • 3 heaping TBS of grainy mustard, I like Maille, Old Style Grain Mustard.
  • 2 TBS quality balsamic vinegar
  • 1/4 Cup Chicken Stock (free range, low sodium) Make sure it doesn’t contain MSG (monosodium Glutamate).
  • 1/4 Cup Beef Stock (same as chicken).
  • 1 heaping TBS of fresh rosemary, finely minced
  • 1 tsp dried parsley
  • 3 cloves of garlic, minced
  • 1 container (16 oz) of sliced washed mushrooms
  • Salt and pepper to taste

Instructions:

  1. In a large skillet over medium-high heat, heat the olive oil. Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides. Place the browned lamb shanks in a 5 to 7-quart slow cooker. Add the peeled onions or onion wedges to the slow cooker.
  2. Meanwhile, combine the wine with mustard, vinegar, stocks, salt, pepper, rosemary, parsley, and garlic; set aside.
  3. To the hot skillet, add mushrooms and carrots. Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks. Pour the wine mixture into the skillet, scraping up the browned bits with a spatula. Bring to a simmer; pour over the lamb shanks in the slow cooker.
  4. Cover and cook on low for 7 hours. (for the 5th hour I turned my pot to high an then back to low for the 7th hour). This dish can cook all day (10-12 hours) on low and be fine.

Sweet Potato Puree

  • 4 sweet potatoes peeled and cubed (to cook faster), boil and mash VERY well, can be blended/pureed as well.
  • 4 TBS butter or Smart Balance, mix into potatoes.
  • 1/4 Cup sour cream, mix into potatoes.
  • Salt and Pepper to taste, I like to add cayenne pepper, mix into potatoes.

Serve dish with asparagus and yeast rolls!

We paired this dish with a Cupcake Merlot.

Merlot

Advertisements

3 responses »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s