Slowly Braised Lamb Shanks

It’s Sunday and time for that good hearty meal and these Slowly Braised Lamb Shanks.Lamb is very popular in Italy and my nonno Salvatore loved it.  Slowly Braised Lamb Shanks are all about the meat falling off the bone.  Lamb is an acquired taste and most people don’t like the gamey taste. It is not very popular here in North America.   I like to marinade it at least over night before I braise it.  In most of our stores in Canada the New Zealand brand is popular and that is what I buy.  My local butcher doesn’t always carry it.

When we were little there would always be a Springtime Lamb, I mean a real one.  My brother and I would come home and make friends with the lamb, and then, well you guessed: it was slaughter time.  We never ate the lamb at the table, but as we grew older, the ritual stopped and soon my parents and grandparents bought lamb at the store. They slowly moved away from some of the traditions they brought with them form Italy.

Slowly Braised Lamb Shanks the process

Take the shanks out of the marinade and sear.  There is already some oil in the marinade. Add the white wine to the pan and deglaze.

Place the Shanks in the slow cooker. Next place the celery and potatoes on top. Add Italian tomatoes, tomato paste, chicken broth.   Cover and simmer on low for 5 hours.  After 5 hours place the frozen peas in and cook for another hour.

It is such a beautiful meal.

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Slowly Braised Lamb Shanks

This tasty dish has the meat falling of the bones.   

Course Main Course

Cuisine Italian

Prep Time 30 minutes

Cook Time 5 hours

Total Time 5 hours 30 minutes

Servings 6

Author Renata Solski

Ingredients

• 3 lamb shanks
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tsp garlic powder
• 1 tsp red pepper chilli flakes tsp
• 1/2 tsp dried oregano
• 1 tsp dried basil
• 2 tsp salt
• 1/2 tsp black pepper
• 1 cup white wine
• 1 can Italian Style Tomatoes
• 1 cup chicken broth
• 2 tbsp tomatoes
• 3 stalks celery
• 6 medium Yukon gold potatoes
• 3 cups frozen Green Giant Sweetlet Peas smaller and tastier

Instructions

1. Prepare the lamb the night before.

   Marinade with the first 8 ingredients.  Use a zip-lock bag and place in the refrigerator.

   turn the lamb occasionally.

   In the morning, place a frying pan on the stove and remove the lamb from the bag. 

   Discard the liquid.

   Make sure the pan is nice and hot.

   Now sear the lamb on all sides.

   When it is seared, add the white wine.  This will help to deglaze the pan.

   Now add this to the crock pot.  

   Next slice and add the celery.

   Peel and cut the potatoes in quarters and add to the crock pot. 

   Add the tomatoes, chicken broth and tomato paste.

   Cover and cook on low for 5 hours. 

   Add frozen peas on top.

   Cover and cook for another hour.

   Place on a platter and serve family style. 

   
   

   
   

Recipe Notes

You can also add any root vegetables that you like to this diss.  I add carrots, turnips and squash sometimes.  Dice them in large chunks and add in with the potatoes.