Slow Roasted Rosemary Garlic Lamb Shanks Recipes

Steps:

• In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
• Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
• Note:
• For a less assertive garlic taste, use elephant garlic.

Steps:

• Preheat oven to 170C (150C fan forced).
• Arrange rosemary across base of a large roasting pan and sprinkle with half the oregano, turn and sprinkle with remaining oregano.
• Arrange shanks in a single layer, in pan and add garlic and season with salt and pepper.
• Pour white wine (or sherry) and stock into pan and cover pan with foil and bake for 1 hour and then remove from oven and turn shanks and re-cover and bake for 1 hour 20 minutes or until tender.
• Remove shanks from pan and skim fat from pan juices and serve pan juices drizzled over the 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.

Steps:

• Preheat the oven to 475 degrees.
• Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan.
• Roast for 25 minutes, or until nicely browned.
• Remove from oven.
• Reduce oven temperature to 250 degrees.
• Heat the olive oil in a large saute pan over medium-high heat.
• Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
• Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley.
• Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
• Boil until the liquid has reduced by one third.
• Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks.
• Add enough of the water, chicken broth or lamb stock to almost cover the meat.
• Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
• Remove the foil during the last 30 minutes of cooking.
• At this point, the lamb should be fork-tender and falling off the bone.
• Remove the shanks from the pan and let cool to room temperature.
• Strain the braising liquid, pushing on the vegetables to get all of their goodness and skim off the fat. Best to refrigerate overnight and skim off the solidified fat.
• When ready to serve, slowly reheat the shanks in the braising liquid.
• To serve, roast your favorite root vegetables and spoon onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top.
• Garnish with parsley, if desired.