Slow Cooker Braised Lamb Shanks are simply cooked in a crockpot with vegetables and Irish Cream Stout for an easy and hearty main dish.
Slow Cooker Braised Lamb Shanks
By Sue Lau | Palatable Pastime
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Slow Cooker Braised Lamb Shanks is my recipe of the day. I had intended to get this up with From Our Dinner Table’s Emerald Isle recipes event. Yeah. Unfortunately I wasn’t feeling well so missed my deadline. Still, I’d like to get this up before St. Patrick’s Day. And hopefully if you’re interested you can scoop up your ingredients fairly fast.
The cooking part will be dead easy.
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In my dish I have two shanks, which will actually feed four people easily. You can tear that right off the bone as it is fall apart tender. Plan to serve that with some mashed potatoes, rice or noodles. Potatoes probably being the most Irish-ish.
There will be some carrots in there but I always like to have more veggies. Spring peas are an excellent choice. With pearl onions if you can put up with the prep. The skins are very thin so they need a dip in boiling water.
Slow Cooker Braised Lamb Shanks
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Slow Cooker Braised Lamb Shanks
Slow Cooker Braised Lamb Shanks
Equipment
- 1 slow cooker
Ingredients
- 2-1/4 pounds lamb shanks 2 pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion cut into wedges
- 3 large carrots chopped
- 12 ounces stout ale I used Southern Tier Irish Cream Stout
- 1 stem fresh rosemary
- 1 teaspoon dried thyme leaves
- 1 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 tablespoon beef base
- 2 tablespoons tomato paste
Instructions
- Season lamb and sear with vegetables in the olive oil in a skillet.
- Remove lamb and vegetables to the crock.
- Whisk the stout, rosemary, thyme, paprika, red pepper flakes, beef base and tomato paste together in the skillet.
- Reduce the stout by half and pour into the crock.
- Cover and cook on low for 8 hours or until tender.
Notes
Nutrition
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