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Slow-cooked lamb shank on a rustic plate with tender, juicy meat, surrounded by a rich, savory sauce. Garnished with fresh herbs and served with roasted vegetables for a hearty meal.

Slow Cooker Lamb Shanks

This meat is so tender and tasty that everyone should try it
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 291 kcal

Equipment

Ingredients
  

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.
    slow cooker lamb shank on a plate with juicy meat, surrounded by a rich, savory sauce.
  • 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.
    Raw lamb shanks with a medium layer of white fat for added flavor.
  • Add balsamic cream, yogurt, dijon mustard and tomato sauce to the mortar. Mix well until all ingredients are well combined.
    Grinding salt, pepper, and garlic in a mortar for seasoning.
  • 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.
    Adding fresh thyme, turmeric, and hot pepper flakes to the mortar.
  • Peel the shallots, celery root and carrots. Cut into medium cubes.
    Adding balsamic cream, yogurt, Dijon mustard, and tomato sauce to a mortar.
  • Take the lamb shanks out of the fridge about 30 minutes before you start cooking so they come to room temperature.
    Lamb shanks coated with marinade, ready to be refrigerated.
  • 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.
    Lamb shanks resting at room temperature before cooking.
  • 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!
    Slow-cooked lamb shank on a rustic plate with tender, juicy meat, surrounded by a rich, savory sauce. Garnished with fresh herbs and served with roasted vegetables for a hearty meal.
  • 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.
    slow cooker lamb shank on a plate with juicy meat, surrounded by a rich, savory sauce.

Nutrition

Calories: 291kcalCarbohydrates: 27gProtein: 34gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 97mgSodium: 665mgPotassium: 1047mgFiber: 5gSugar: 8gVitamin A: 2942IUVitamin C: 32mgCalcium: 139mgIron: 5mg
Keyword Slow cooked lamb, Slow cooker lamb
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