SLOW COOKED LAMB SHANKS

Slow-cooked lamb shanks are the epitome of comfort food, with tender, fall-off-the-bone meat braised in a rich, flavorful sauce. Using a slow cooker makes this dish incredibly easy, allowing the lamb to slowly cook and absorb all the wonderful flavors from herbs, vegetables, and wine. This dish is perfect for special occasions or a cozy weekend meal, requiring minimal effort but delivering a luxurious, deeply satisfying result. Serve the lamb shanks with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Ingredients:

• 4 lamb shanks
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 cup red wine (or beef broth if avoiding alcohol)
• 1 cup beef or chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish (optional)

Instructions:

1. Season and sear the lamb shanks: Pat the lamb shanks dry and season generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the lamb shanks for about 3-4 minutes on each side, until browned all over. Transfer the lamb shanks to the slow cooker.
2. Sauté the vegetables: In the same skillet, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Transfer the sautéed vegetables to the slow cooker.
3. Prepare the braising liquid: In the skillet, pour in the red wine and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes. Stir in the broth, diced tomatoes, tomato paste, thyme, rosemary, and bay leaves. Pour this mixture over the lamb shanks and vegetables in the slow cooker.
4. Cook the lamb: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the lamb is tender and easily falls off the bone.
5. Add balsamic vinegar: About 30 minutes before the lamb shanks are done, stir in the balsamic vinegar for a rich, tangy finish to the sauce.
6. Serve: Once the lamb shanks are fully cooked, remove the bay leaves and discard. Serve the lamb shanks with the sauce spooned over the top, and garnish with fresh parsley if desired.

These slow-cooked lamb shanks are incredibly tender and flavorful, perfect for serving over creamy mashed potatoes, polenta, or alongside roasted vegetables. The braising liquid transforms into a rich sauce that will have everyone coming back for seconds!