Easy, moist, and tender lamb shank braised with the ease of the slow cooker. Topped off with a citrus gremolata for that extra special touch.
Lamb shank might be my favorite cut of lamb. Rack of lamb is fabulous is its own right, but there’s just something about that tender meat falling off the bone that makes me love my shanks. It makes it the perfect cut for someone who is new to lamb eating as well. This recipe is made in a slow cooker (crock pot) which means it really isn’t too complicated and you don’t have to worry too much about timing and you can still put out a fabulous, gourmet meal.
Slow Cooker Braised Lamb Shank
- 1 tablespoon olive oil
- 4 lamb shanks
- 1 onion, cut into large chunks
- 4 medium-sized carrots, cut into large chunks
- 4 celery stalks, trimmed and cut into large chunks
- 4 cloves garlic, peeled
- 1 tablespoon dried rosemary
- 2 tablespoons tomato paste
- 2 cups cranberry juice
- 4 bay leaves
- 1 orange, zested
- 1 lemon, zested
- 1 bunch parsley leaves, chopped
- 1 clove garlic, minced
- 1-inch chunk fresh horseradish, grated
- Heat a large heavy skillet over high heat. Season the lamb shanks with salt. Add olive oil to the pan and brown the shanks on all sides. Once each of the shanks have been nicely browned, transfer them to the slow cooker.
- Meanwhile, puree the onion, carrot, celery, garlic, and rosemary in a food processor. Add in tomato paste and season with ½ teaspoon salt. Put this puree into the pan you used to brown the shanks and sautee for 3 to 5 minutes.
- Stir in the cranberry juice and pour over the lamb shanks. Tuck the bay leaves into the puree.
- Cook on low for 8 hours.
- Before serving, make the gremolata by combining all ingredients in a bowl. Brown the shanks under a broiler for a few minutes before serving to give it that nice roasted look and flavor. Top with gremolata.