Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium potatoes, diced
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the lamb shanks on all sides until browned. Remove and set aside.
- Add chopped onion and garlic to the skillet, sautéing until fragrant.
- Pour in red wine, scraping the bottom of the skillet to release any bits of flavor.
- Add the beef broth, rosemary, thyme, salt, and pepper to the skillet; stir to combine.
- Return the lamb shanks to the skillet, cover, and reduce heat to low. Let it cook for 6-8 hours, or until the meat is tender.
- In the last hour, add the diced potatoes to the slow cooker.
- Once cooked, serve the lamb shanks with roasted potatoes and garnish with fresh herbs.
Notes
- For enhanced flavor, marinate the lamb shanks overnight.
- You can substitute red wine with beef stock for a non-alcoholic version.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean
- Diet: Paleo
Nutrition
- Serving Size: 1 shank with potatoes
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 180mg