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Entree
4 servings
5 minutes
4 hours
Chef Tom Fraker
Our slow cooker lamb shanks are braised in a rich wine sauce with sweet onions, garlic, rosemary, and thyme.
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
1 tablespoon tomato paste
1 cup red wine
3/4 cup beef broth
3 sprigs fresh Rosemary
6 sprigs fresh thyme
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.
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