| Lamb shanks are cut from the shoulder and arm of a | | | | and juicy. This is a simple crockpot recipe but it does |
| sheep and they contain part of the round shoulder | | | | have quite a long cooking time so you will need to start |
| bone and some leg bone. Lamb shanks are covered in | | | | it first thing in the morning. |
| a thin fat layer and they do well when braised or | | | | What you will need: |
| cooked slowly in liquid, making them perfect for | | | | - 6 lbs lamb shanks |
| crockpot cooking. | | | | - 1 1/2 teaspoons salt |
| Lamb is richly flavored and red in color. It is a good | | | | - 1 cup dry red wine |
| source of protein and vitamin B. If you prefer a mild | | | | - 2 tablespoons olive oil |
| flavor choose foreleg shanks. If you prefer a stronger | | | | - 2 onions, cut into wedges |
| flavor opt for rear leg shanks. Lamb can be braised or | | | | - 1 diced carrot |
| slow cooked in wine, broth or water. You can braise | | | | - 1 lb sliced mushrooms |
| them in the oven if you do not have a slow cooker. | | | | - 1 tablespoon chopped fresh parsley |
| How to Choose and Store Fresh Lamb | | | | - 4 minced garlic cloves |
| Dark red lamb is likely to be less tender and less fresh | | | | - 1 tablespoon fresh chopped rosemary |
| than dark pink lamb, which is handy to know. Choose | | | | - 1/2 teaspoon black pepper |
| lamb shanks which have marbled white fat all over | | | | - 1 teaspoon balsamic vinegar |
| and deeply colored pink meat for the best results. | | | | - 3 tablespoons Dijon wholegrain mustard |
| USDA-graded lamb graded "choice" or "prime" is | | | | How to make it: |
| recommended because these are superior cuts which | | | | Saute the lamb shanks in the oil in a skillet over a |
| will be flavorful and tender. If you are going to take | | | | moderate to high heat. Turn them often, cooking them |
| longer than an hour to get the lamb from the butcher | | | | until they are browned all over. Transfer the lamb to a |
| or store to your home, pack it on ice to keep it fresh. | | | | crockpot. Add the onions. |
| Keep lamb in a plastic bag or container, away from | | | | Mix together the mustard, salt, pepper, wine, vinegar, |
| other items in the refrigerator. You can refrigerate | | | | garlic, rosemary and parsley. Add the carrots and |
| fresh lamb for up to five days in its original packaging. | | | | mushrooms to the skillet and cook, stirring constantly, |
| Alternatively you can freeze lamb shanks for up to | | | | for five minutes. |
| nine months in freezer bags. If you want to do this, | | | | Transfer the vegetable mixture to the crockpot, then |
| freeze it within three or four days of buying it. | | | | pour the wine mixture into the skillet and scrape up |
| Recipe for Slow Cooked Lamb Shanks with Wine and | | | | any stuck-on bits, bringing the mixture to a simmer. |
| Herbs | | | | Pour it into the crockpot. Cover and cook for two |
| This delicious lamb shanks recipe serves four to six | | | | hours on high, then six to eight hours on low. |
| people and it is really flavorful. The lamb is so tender | | | | |