Cooking Instructions
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Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
In a large dutch oven or heavy pot, heat
Olive Oil (30 mL)
over medium high heat. Add the
Lamb Shanks (4)
in two batches, and sear on all sides until browned, turning with a pair of tongs, 7-9 minutes each. Transfer lamb to a tray.
Step 3
Add
Olive Oil (30 mL)
to a pot, and stir in the
Carrots (4)
and
Celery (4 stalks)
. Cook until slightly softened, 5 minutes.
Step 4
Add
Cremini Mushrooms (455 g)
and
Shallots (4)
and cook 4-5 minutes, until tender. Stir in
Red Wine (240 mL)
,
Tomato Paste (65 g)
, and
Low-Sodium Beef Broth (480 mL)
.
Step 5
Add
Fresh Thyme (4 sprigs)
,
Garlic (4 cloves)
, and
Bay Leaves (2)
. Transfer the lamb shanks back to pot, nestling them into the mixture. Cover tightly with lid, and place pot in oven. Braise 2 1/2 hours, or until fork tender. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
To cook in a crock pot, brown lamb shanks as noted previously. Add the carrots and celery mix. Stir to combine, then nestle lamb shanks into vegetables and broth. Refrigerate until ready to cook.
Step 7
Place slow-cooker vessel into the crock pot cooker. Cover with lid, and set slow cooker to low. Cook for 6-8 hours. Serve and enjoy!
