How to Cook Juicy Lamb Shanks in a Crockpot

Lamb shanks are cut from the shoulder and arm of a sheep and they contain part of the round shoulder bone and some leg bone. Lamb shanks are covered in a thin fat layer and they do well when braised or cooked slowly in liquid, making them perfect for crockpot cooking.

Lamb is richly flavored and red in color. It is a good source of protein and vitamin B. If you prefer a mild flavor choose foreleg shanks. If you prefer a stronger flavor opt for rear leg shanks. Lamb can be braised or slow cooked in wine, broth or water. You can braise them in the oven if you do not have a slow cooker.

Crockpot

How to Choose and Store Fresh Lamb

Dark red lamb is likely to be less tender and less fresh than dark pink lamb, which is handy to know. Choose lamb shanks which have marbled white fat all over and deeply colored pink meat for the best results.

USDA-graded lamb graded "choice" or "prime" is recommended because these are superior cuts which will be flavorful and tender. If you are going to take longer than an hour to get the lamb from the butcher or store to your home, pack it on ice to keep it fresh.

Keep lamb in a plastic bag or container, away from other items in the refrigerator. You can refrigerate fresh lamb for up to five days in its original packaging. Alternatively you can freeze lamb shanks for up to nine months in freezer bags. If you want to do this, freeze it within three or four days of buying it.

Recipe for Slow Cooked Lamb Shanks with Wine and Herbs

This delicious lamb shanks recipe serves four to six people and it is really flavorful. The lamb is so tender and juicy. This is a simple crockpot recipe but it does have quite a long cooking time so you will need to start it first thing in the morning.

What you will need:

6 lbs lamb shanks 1 1/2 teaspoons salt 1 cup dry red wine 2 tablespoons olive oil 2 onions, cut into wedges 1 diced carrot 1 lb sliced mushrooms 1 tablespoon chopped fresh parsley 4 minced garlic cloves 1 tablespoon fresh chopped rosemary 1/2 teaspoon black pepper 1 teaspoon balsamic vinegar 3 tablespoons Dijon wholegrain mustard

How to make it:

Saute the lamb shanks in the oil in a skillet over a moderate to high heat. Turn them often, cooking them until they are browned all over. Transfer the lamb to a crockpot. Add the onions.

Mix together the mustard, salt, pepper, wine, vinegar, garlic, rosemary and parsley. Add the carrots and mushrooms to the skillet and cook, stirring constantly, for five minutes.

Transfer the vegetable mixture to the crockpot, then pour the wine mixture into the skillet and scrape up any stuck-on bits, bringing the mixture to a simmer. Pour it into the crockpot. Cover and cook for two hours on high, then six to eight hours on low.

How to Cook Juicy Lamb Shanks in a Crockpot

Lamb is a wonderful meat to cook with and it comes out so tender if you cook it in a crockpot. For lamb which is richly flavored and falling off the bone, you can do a recipe search by ingredient or read food blog websites for the best and newest ideas.

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