I love serving them over buttery mashed cauliflower. The leftovers are wonderful, too! I adore lamb. Not everyone likes this bold-tasting meat, but I find it delightful! The shanks are especially fun to eat. They’re like giant drumsticks - I feel like a cavewoman when I eat them. 🙂 So, I make this recipe often. It’s easy, and I always make extra to have yummy leftovers. It’s one of those dishes that keeps well in the fridge and reheats well.
Instructions
Recipe Card
Beef broth: Store-bought is fine - just check the ingredients list to ensure it looks OK. Chicken stock is also fine. Lamb shanks: About 3 pounds total weight. The ones I typically use are imported from Australia or New Zealand. Local shanks are often bigger, and if yours are much bigger, you’ll need to increase the cooking time, adding 30 minutes on HIGH or one hour on LOW. To season: Kosher salt, black pepper, garlic powder, cumin, and dried rosemary.
Add a small amount of beef broth to your slow cooker. Season the shanks and place them in your slow cooker. When the shanks are done, strain the cooking liquids and simmer them, reducing them into a rich glaze. Transfer the shanks to plates, spoon the gravy on top, and serve. See the fat layer on top in the photo below? You should remove it with a spoon. It’s easier to separate the fat from the cooking liquids if you strain them into a measuring cup and place the cup in the freezer for 10-15 minutes. The fat will float to the top and slightly harden, making it easy to remove it. After removing the fat layer, cook the liquids patiently over medium heat just until thickened, then immediately turn the heat off. This can take as long as 15 minutes. You can speed up the process by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring this cornstarch slurry into the cooking liquids. I also like to add a simple green vegetable. An easy one is microwave broccoli. Other good options include steamed asparagus, sauteed spinach, and sauteed green beans.
