Chef Tom Fraker
Slow Cooker Lamb Shanks with DYPs® (Dutch Yellow® Potatoes)
Category
Entree
Servings
4 servings
Prep Time
5 minutes
Cook Time
4 hours
Author:
Chef Tom Fraker
Our slow cooker lamb shanks are braised in a rich wine sauce with sweet onions, garlic, rosemary, and thyme.
Ingredients
-
3 tablespoons Extra Virgin Olive Oil
-
2 Lamb Shanks
-
Melissa’s Italian Spice Grinder, to taste
-
1 1/2 pounds Melissa’s Dutch Yellow® Potatoes, rinsed
-
1 pound Melissa’s Organic Cut Sweet Baby Carrots
-
2 Melissa’s Perfect Sweet Onions, peeled; quartered
-
4 cloves Melissa’s Peeled Garlic, slightly smashed
-
1 can Diced Tomatoes
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1 tablespoon Tomato Paste
-
1 cup Red Wine
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3/4 cup Beef Broth
-
3 sprigs Fresh Rosemary
-
6 sprigs Fresh Thyme
Directions
In a cast iron skillet, heat the oil over high flame.
Season the lamb with the Italian Grinder and add to the pan.
Sear the lamb on all sides to a dark golden brown.
Place the lamb in the slow cooker. Add the rest of the ingredients to the slow cooker and cover.
Cook on high for 3 1/2 to 4 hours or until the lamb reaches an internal temperature of 160ºF for medium.
Filed in:
Carrots,
Dinner,
DYP's,
Entree,
Italian Spice Grinder,
Lamb,
Lunch,
Melissa’s Dutch Yellow® Potatoes,
Organic Cut Sweet Baby Carrots,
Peeled Garlic,
Perfect Sweet Onion,
Rosemary,
Slow Cooker Lamb Shanks with DYPs,
Thyme
