Lamb shank might be my favorite cut of lamb. Rack of lamb is fabulous is its own right, but there's just something about that tender meat falling off the bone that makes me love my shanks. It makes it the perfect cut for someone who is new to lamb eating as well. This recipe is made in a slow cooker (crock pot) which means it really isn't too complicated and you don't have to worry too much about timing and you can still put out a fabulous, gourmet meal. I do warn that there is some outside prep work involved. You didn't think you could just toss a bunch of things into a pot and make a gourmet lamb shank did you? Well, you almost can.
Ingredients
1 tablespoon olive oil
4 lamb shanks
Salt
1 onion, cut into large chunks
4 medium-sized carrots, cut into large chunks
4 celery stalks, trimmed and cut into large chunks
4 cloves garlic, peeled
2 tablespoons tomato paste
2 cups cranberry juice
1 tablespoon dried rosemary
4 cups water
4 bay leaves
Gremolata
1 orange, zested
1 lemon, zested
1 bunch parsley leaves, chopped
1 clove garlic, minced
1-inch chunk fresh horseradish, grated
Instructions
1. Heat a large skillet over high heat. Season the lamb shanks with salt. Add olive oil to the pan and brown the shanks on all sides. Once each of the shanks have been nicely browned, transfer them to the crock pot/slow cooker.
2. Puree the onion, carrot, and celery chunks with the garlic in a food processor. Put this puree into the pan you used to brown the shanks. Season with a little salt and sautee until it is pretty brown, about 20 minutes.
3. Add the tomato paste and cranberry juice to the veggies and use the liquid to deglaze the pan (scrape up any of the veggie bits that are stuck to the pan. Pour this veggie mixture over the lamb shanks in the slow cooker/crock pot.
4. Add in the water and rosemary. Cook on low for 6-8 hours.
5. Before serving, make the gremolata by combining all ingredients in a bowl. Brown the shanks under a broiler for a few minutes before serving to give it that nice roasted look and flavor. Top with gremolata.
Recipe adapted from Chef Anne Burrell
