Yields: 0


1-1-17excellent again, no need to brown the meat, used cipollini onions which were great
2-14-2012 excellent again, added some beef broth and a can of stewed tomatoes
12-28-2009 excellent, i added 1 cup chicken broth

Diana Rattray
Rosemary and mushrooms help to flavor this melt-in-your-mouth tender
lamb. This lamb cooks for about 10 to 12 hours, and it's perfect for a
busy day meal.

2 tablespoons olive oil
4 to 6 lamb shanks, about 6 pounds
1 cup Pinot Noir or Burgundy, or other dry red wine
3 tablespoons grainy Dijon mustard
1 teaspoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon
dried rosemary
1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
4 large cloves garlic, finely minced
16 ounces sliced mushrooms
1 large carrot, diced
12 to 16 ounces small white onions, peeled, or 2 medium onions, cut in

*To peel the onions, drop in boiling water and boil for 3 minutes.
Transfer to cold water. Cut off root end and slip off skins. Frozen
small white onions may be used.
In a large skillet over medium-high heat, heat the olive oil. Cook the
lamb shanks in the hot oil, turning frequently, until browned on all
sides. Place the browned lamb shanks in a 5 to 7-quart slow cooker.
Add the peeled onions or onion wedges to the slow cooker.

Meanwhile, combine the wine with mustard, vinegar, salt, pepper,
rosemary, parsley, and garlic; set aside.

To the hot skillet, add mushrooms and carrots. Cook the mushrooms and
carrots for about 5 minutes, stirring constantly. Spoon the vegetables
over the lamb shanks. Pour the wine mixture into the skillet, scraping
up the browned bits with a spatula. Bring to a simmer; pour over the
lamb shanks in the slow cooker.

Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6
to 8 hours longer.
Serves 4 to 6.

This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.

Cuisine :       

Main Ingredient :