Braised Lamb Shanks Recipe

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Braised Lamb Shanks

Contributed by: Melinda

I do this in my slow cooker, but some day I'll try them in the oven at about 250 to see how they turn out.

3 lamb shanks, fat on
1/2 cup fruity red wine
1 cup beef broth
3 tbl dijon mustard
2 tsp lemon or orange zest
3 tbl minced fresh rosemary
1 onion, chopped
6-10 cloves garlic, chopped

Mix red wine, beef broth and dijon mustard and add to slow-cooker pan
Place shanks in pan covering the bottom
Sprinkle onion, citrus zest, garlic and rosemary over and around
Cover and cook on high for 4 hours, reduce heat to low turn shanks over and cook for 6-7 more hours
Remove meat and bones (which will be completely falling apart) - discard bones
Transfer pan juices to a saucepan - try to remove as much fat as possible
Reduce sauce slightly and serve with the meat

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