Before I started this blog ,me and my family traveled a lot. To be honest, our journey took a little longer and we lived for almost 5 years on the Mediterranean coast. This period was special for me and taught me a lot. This time made me a completely different cooker. I have introduced many new dishes into my kitchen including slow cooker lamb and the wonderful fresh spices that this region is so rich in.
If you asked me what the most delicious meat dish would you recommend trying in the Mediterranean countries, I would answer oven roasted lamb shanks. This meat is so tender and tasty that everyone should try it. At first it may seem difficult to achieve such a result. But in fact everything is quite simple, the main thing is to know some features and tricks, I will share them with you in this recipe. I’m absolutely sure that even an inexperienced home cooker can get the perfect result.
Just read this recipe and all the recommendations carefully. If you still have questions, you can ask them in the comments and I will be happy to answer you. Also watch the video to help you avoid making mistakes and cook these greek lamb shank recipe to perfection. Let’s start.
Slow Cooker Lamb Shanks: Ingredients And Substitutions
What is a lamb shank : A lamb shank is a cut of meat from the lower part of a lamb’s leg, located just above the knee and below the shoulder. Meat should be rich dark red color. Try to buy lamb shanks the same size. A good lamb shank surface should be covered with a medium layer of white fat. The whiter this fat, the fresher the lamb shanks.
Vegetables for roasting: For this dish I use carrots, shallots and celery root. All vegetables must be fresh and young, so the meat gravy will be very tasty and even sweet.
You will also need one large juicy lemon. It will help make the smell of lamb meat even more delicate. A clove of fresh garlic will be needed for the marinade.
Sauces And Spices For Greek Lamb Shank Marinade:
It is impossible to find regular black pepper in my kitchen. This may sound unusual, but I make a mixture of peppers all the time. My pepper mixture consists of black, white, pink pepper and coriander seeds in equal proportions.
- Salt – I usually have two types: pink Himalayan salt and sea salt. I recommend using pink Himalayan salt for this recipe.
Turmeric – this spice has a mild spicy taste and gives the finished dish a yellow tint. It can be replaced with Curry. But curry has a stronger taste, use less quantity. - Hot paprika – can be used optional. I choose medium hot pepper flakes and in small quantities, this gives the finished dish mild hot.
Fresh thyme – is one of the most essential spices in Mediterranean cuisine and my absolutely favorite. This aromatic herb can enhance the taste of almost all meat dishes, fish and vegetable sides. It is always ideal for lamb. Lamb is a fatty meat, and thyme promotes better digestion. I add some sprigs in marinade and in the baking dish. - The mustard, of course, Dijon. This mild-tasting sweet mustard makes the perfect addition to any marinade or dressing.
Tomato paste
The best is natural tomato paste. In the marinade it can be replaced with high-quality ketchup or tomato sauce.
Natural yogurt – I use unsweetened Greek yogurt most often. Lactic acid and lactobacilli in yogurt help ferment meat during marinating. They soften the meat fibers and make the meat more tender. - Balsamic cream – This is a sauce made from balsamic vinegar. The vinegar is boiled until thick, adding pepper, sugar and other ingredients until it turns into a thick, viscous sauce with a bright aroma and sweet and sour taste. Pay attention to the percentage of balsamic vinegar in the composition. The higher it is, the better the quality of the sauce. Balsamic cream – this is the taste of Mediterranean cuisine, close to olive oil and aromatic herbs.
How To Cook Lamb Shanks In Oven:
- Rinse the lamb shanks under cold water. Make sure there are no bone fragments left on the meat. Dry with paper towels and sprinkle with lemon juice. Set aside.
2. Let’s prepare the marinade:
Grind the salt, pepper mixture and garlic clove in a mortar, add fresh thyme, turmeric and hot pepper flakes. Ground well all ingredients.
3. Add balsamic cream, yogurt, dijon mustard and tomato sauce to the mortar. Mix well until all ingredients well combined.
4. Cover the lamb shanks with the marinade and leave for marinating in the refrigerator for 12 hours or more.I can leave the meat to pickle up to 48 hours. It makes possible to prepare meat before baking up to 2 days.
5. Peel the shallots, celery root and carrots. Cut into medium cubes.
6. Take the lamb shanks out of the fridge about 30 minutes before you start cooking so they come to room temperature.
7. Get a heavy baking dish, I use a clay dish. Put half the vegetables in the bottom of the dish, then add the lamb shanks, then add the remaining vegetables and a few sprigs of fresh thyme.
8. Preheat oven to 400F(200C).
9. Cover meat tightly with several sheets of aluminum foil. Cook in oven for 45 minutes at 400F(200C)Then reduce the temperature to 250F(120C) and cook for 3 hours, do not remove the foil!
- Remove the lamb shanks from the oven and remove the foil, pour the sauce from the pan over the meat, increase the oven temperature to 350F (180C) and bake until golden brown, 8-10 minutes.
If you have leftovers of slow cooker lamb shanks you can use it like a filling for Smoky Ranch Chicken Bites.
Side dish Ideas For Slow Cooker Lamb Shanks:
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Slow Cooker Lamb Shanks
Equipment
Ingredients
- 3 lb lamb shanks
- 1 celery root(celeriac)
- 1 carrot
- 3 shallots
- 1 bunch fresh thyme
- 1 lemon
- 1 garlic clove
- 1 tbsp mix peppers
- ½ tsp Himalayan salt
- ½ tsp turmeric
- ½ tsp spicy paprika flakes
- 1 tbsp tomato paste or ketchup
- 3 tbsp natural unsweetened yogurt
- 1 tbsp Dijon mustard
- 1 tbsp balsamic cream
Instructions
- Rinse the lamb shanks under cold water. Make sure there are no bone fragments left on the meat. Dry with paper towels and sprinkle with lemon juice. Set aside.
- Let's prepare the marinade: Grind the salt, pepper mixture and garlic clove in a mortar, add fresh thyme, turmeric and hot pepper flakes. Ground all ingredients well.
- Add balsamic cream, yogurt, dijon mustard and tomato sauce to the mortar. Mix well until all ingredients are well combined.
- Cover the lamb shanks with the marinade and leave to marinate in the refrigerator for 12 hours or more. I can leave the meat to pickle for up to 48 hours. It makes it possible to prepare meat before baking for up to 2 days.
- Peel the shallots, celery root and carrots. Cut into medium cubes.
- Take the lamb shanks out of the fridge about 30 minutes before you start cooking so they come to room temperature.
- Get a heavy baking dish, I use a clay dish. Put half the vegetables in the bottom of the dish, then add the lamb shanks, then add the remaining vegetables and a few sprigs of fresh thyme.
- Preheat oven to 400F(200C).
- Cover meat tightly with several sheets of aluminum foil. Cook in oven for 45 minutes at 400F(200C)Then reduce the temperature to 250F(120C) and cook for 3 hours, do not remove the foil!
- Remove the lamb shanks from the oven and remove the foil, pour the sauce from the pan over the meat, increase the oven temperature to 350F (180C) and bake until golden brown, 8-10 minutes.
Nutrition
What to cook for Thanksgiving Day and Christmas dinner?
Slow Cooker Lamb Shanks should be the best choice for Thanksgiving Day and Christmas dinner! It can be prepared in advance, even in the morning, browned 10 minutes before serving.
How to serve Slow Cooker Lamb Shanks?
Slow Cooker Lamb Shanks best served with young boiled potatoes and fresh vegetable salad, steamed rice will also be a wonderful addition to this dish.
Can I make Lamb Shanks In Oven or Roast Lamb Shanks in Crock Pot?
Yes, of course you can!
How long to cook lamb shanks in slow cooker?
Cover the crock pot and cook on high for 4 hours, then knock it down to low for 1 hours.
How do I know if lamb is not done yet?
Try to pick off a small piece from the edge with a fork. The meat should easily come off the bone and the fibers should separate easily. If this does not happen, continue cooking for another 30 minutes, then check again. This happens if the meat is not very young. Do not worry, it will definitely cook and will be very tasty, but just take a little more time.
What can replace a mortar?
If you don’t have a mortar, you can grind all the spices in a blender or coffee grinder.
