Crock Pot Spicy Lamb Shanks Recipes

SPICED SLOW-COOKED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
• Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.

ARTICHOKE AND LAMB SHANKS CROCK POT DINNER

Steps:

• In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.
• Rinse shanks and pat dry.
• Sprinkle all over with pepper.
• Place shanks in pot on top of vegetables.
• Add tomatoes with juice, add vinegar.
• Cover pot and cook until lamb is very tender.
• About 6-7 hours on low, less time on high.
• Remove shanks to a bowl and keep warm.
• Skim and discard fat from cooking liquid Turn crock pot to high.
• Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.
• Stir often until sauce bubbles (about 10 minutes).
• Spoon sauce and vegetables over lamb.
• Garnish with parsley.

CROCK POT BRAISED LAMB SHANKS

Steps:

• Brown lamb shanks under broiler to remove excess fat.
• Remove shanks from broiler and place in the bottom of crock pot.
• Mix together salt, pepper, cumin, coriander, nutmeg, cinnamon, paprika, lemon zest, tomato sauce and red wine.
• Pour over lamb shanks in crock pot.
• Sprinkle chopped onions and drained chickpeas over the top.
• Set crock pot on low for 8-10 hours.
• Serve lamb shanks on rice or couscous.
• Skim sauce of any fat, if serving.

SLOW-COOKER LAMB SHANKS

Steps:

• If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
• Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
• After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.