One-Pot Wonders

Braised Lamb Shanks

by:
March 31, 2010
3.7 Stars
Author Notes

Braised Lamb Shanks! Just when I thought giving up on lamb was the thing to do... turns out - braising saved the day! —mtlabor

  • Serves 2
Ingredients
  • 2 bone-in lamb shanks
  • 5 carrots, peeled and sliced
  • 5 parsnips, peeled and sliced
  • 1 onion, sliced
  • 1 cup mushrooms, sliced
  • 4 cups red wine
  • 4 cups beef stock
  • 1 tablespoon dried rosemary
  • 2 tablespoons thyme
  • 2 cups brussel sprouts, quartered
  • juice from 1 lemon
  • 1 tablespoon garlic powder
  • salt and pepper to taste
In This Recipe
Directions
  1. Season the lamb shanks with the rosemary, thyme, garlic powder, salt, and pepper. Heat a skillet under medium high heat, add about 1 tablespoon olive oil, and brown shanks, about 5 minutes per side.
  2. Set your crockpot to the high setting. Add in lamb shanks. Cover with red wine and beef stock. Add in carrots, parsnips, and onion. Season with salt and pepper to taste. Let cook for about 5-8 hours. (I had mine on the high setting for the first hour and then switched it to low while I was at work).
  3. About 30-45 minutes before serving, add in mushrooms and brussel sprouts. Right before serving, add lemon juice, to taste.
  4. Serve lamb shanks on mixed vegetables that braised along with it in the crock pot.

See what other Food52ers are saying.

  • mtlabor
    mtlabor
  • Emily Davison
    Emily Davison
  • workingdog
    workingdog
  • footfixer
    footfixer

4 Reviews

Emily D. January 1, 2022
II would cut the red wine back to no more than 2 cups The cooked liquid was a bit harsh from too much wine. I added tomato paste and onion powder to sweeten it up a bit. I cooked it in the instant pot, browned the lamb shanks and then the vegetables. I had it on Manual for 40 minutes and then let the pressure drop naturally.
 
workingdog September 15, 2012
I made this last night - super yum and super easy Friday night dinner.
 
Author Comment
mtlabor September 17, 2012
Glad you enjoyed it =)
 
footfixer February 28, 2011
where does the lemon and the garlic powder come in?