Last nights dinner was delicious, and easy to prepare. They had lamb shanks at my local Costco that were beautiful. Roughly seven shanks to a pack. They were the beginnings of a very easy and satisfying slow cooker meal. This is essential these days with our busy schedule. That coupled with the fact that my oven remains broken, makes the slow cooker particularly appealing. The recipe consisted of lamb shanks, celery, carrots, diced tomatoes, sliced mushrooms, red onion, garlic, white wine and chicken broth. Last but not least, fresh rosemary and oregano from the garden, bay leaves and the minced zest of one lemon. I served it with fresh parsley, feta and bow tie noodles. Definitely comfort food and ready when we were.
Slow-Cooker Osso Bucco:
all-purpose flour, in a shaker to lightly flour the lamb shanks
6-7 1-1/2- to 2-inch-thick lamb shanks (about 2-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. olive oil
1 cup dry white wine
One 14-1/2-oz. can diced tomatoes
1 cup lower-salt chicken broth
1 small red onion, chopped (1-1/2 cups)
2 cups baby carrots
2 cups sliced button mushrooms
4-5 stalks celery, sliced
3 large clove garlic, pressed or minced
4 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
Zest of 1 lemon, grated
4 Tbs. finely chopped fresh flat-leaf parsley
Season the lamb shanks all over with salt and pepper and sprinkle with the flour; shake off the excess flour.
Heat a slow cooker insert over medium heat. Add the olive oil, heat until shimmering, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer insert to slow cooker. This step can also be done in a skillet. If so, transfer shanks to slow cooker and deglaze the skillet with the wine. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker.
Add the wine, tomatoes and their juices, chicken broth, onion, carrot, celery, mushrooms, bay leaves, oregano, rosemary and lemon zest to the slow cooker. Cover and cook on high heat for 2 hours, followed by 4 hours on low—the meat will be very tender and almost falling off the bone. This can also be done for 6-8 hours on low temperature.
Transfer the shanks to a platter and cover with foil to keep warm. Simmer the sauce over medium heat until reduced to about 2 cups, 10 minutes. Season to taste with salt and pepper.
Garnish with fresh parsley and feta (optional).
Recipe for inspiration: