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Red Wine Lamb Shanks (Slow-Cooker)

Red Wine Lamb Shanks (Slow-Cooker) are juicy, fall-off-the-bone delicious and much better than any at a restaurant!

Juicy, fall-off-the-bone delicious Slow-Cooker Red Wine Lamb Shanks - better than any restaurant's !

Red Wine Lamb Shanks are one of my husband’s favorite meals to order at a restaurant. I decided to surprise him with a homecooked, slow-cooker version a couple of months ago and it turned out fantastic.

Red Wine Lamb Shanks (Slow-Cooker)

The meat was fall-off-the-bone tender and juicy !  I suppose cooking the Lamb Shanks for four hours would do the trick, but I wanted to make double sure the Lamb turned out as tender as possible.

Once I’d seen the meat started to pull away from the bone, I knew it was ready.

I also served it over Samp and Beans, as is the tradition in most of our restaurants and also the only way he would order it.

As cooking Samp and beans for the first time in my life, I am not sure it turned out the way it should have, but he was happy. I do remember my late granny used to make Samp a lot when I was little, but I can not quite remember the texture or taste.

 

 

Juicy, fall-off-the-bone delicious Slow-Cooker Red Wine Lamb Shanks - better than any restaurant's !

These Lamb Shanks are also perfect for when you entertain and I am sure your red meat loving guests would love this !

Red Wine Lamb Shanks (Slow-Cooker)

Red Wine Lamb Shanks (Slow-Cooker)
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 

Red Wine Lamb Shanks (Slow-Cooker) are juicy, fall-off-the-bone delicious and much better than any at a restaurant!

Course: Main Course
Servings: 6 People
Author: Linda Nortje
Ingredients
  • 2 TB Olive Oil
  • 6 Lamb Shanks
  • Salt and Pepper to taste
  • 1 Onion chopped
  • 2 t Fresh Garlic crushed
  • 1 cup Cilantro chopped
  • 1/2 cup Fresh Thyme do not chop
  • 1 can(410g) Chopped Tomatoes (or 1 1/2 cups chopped Fresh Tomatoes)
  • 1 TB Sugar
  • 1 1/2 cups Dry Red Wine good quality
  • 1 Lemon peel only, strips
Instructions
  1. Heat the Oil in a large pan – Season and brown the Lamb Shanks two at a time – transfer to the Slow-Cooker, set on high, as you finish each batch
  2. Saute the Onion in the same pan until soft – add the Garlic and fry another minute
  3. Add the Cilantro, Thyme, Tomatoes, Sugar and Wine to the pan – bring to the boil – remove from heat and add to the Lamb Shanks in the Slow-Cooker – add the Lemon peel strips
  4. Reduce the heat of the Slow-Cooker to low and cook for 6 hours
  5. Remove the Thyme sprigs just before serving

Serve over mashed potatoes, rice or if available samp and beans as I did, with vegetable sides.

LINDA

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