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 🙂
Cook: 7 hours
- 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
- 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.
- Meanwhile, combine the wine with mustard, vinegar, stocks, salt, pepper, rosemary, parsley, and garlic; set aside.
- 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.
- 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!