Slow-Cooked Lamb Shanks

Well, if you are like me and love a good slow-cooked meal not only for it’s convenience, but also because it always makes the house feel warm and cozy on a snowy day, you’re in luck! I am sharing our favorite slow-cooked lamb shank recipe that is sure to impress you and your entire family.

I’m not going to bore you with a bunch of details. We are working with our delicious grass-fed and finished lamb shanks, root veggies, some aromatics, some broth and wine (if you so choose) and some good ole’ fashioned slow cooking. Your house is going to smell AMAZING by the end of this- I promise that to you!

Here is what you’ll need to make our Slow-Cooked Lamb Shanks:

• 4 Mystic Hills Farmstead Lamb Shanks

• 2 Tablespoons Olive or Avocado Oil

• 1 onion, diced

• 3 carrots, peeled and diced

• 2 stalks celery, diced

• 1 peeled and sliced turnip- check out the CAA market for local veggies!

• 4-5 cloves of garlic, minced

• 2 sprigs rosemary de-stemmed and chopped (or 1 teaspoon dried)

• 1 sprig thyme de-stemmed (or 1/2 tsp dried)

• 1 small bunch of parsley, chopped (or 1 tablespoon dried)

• 2 cups of red wine (if omitting, use more broth here instead)

• 3 tablespoons tomato paste

• 6 cups beef stock

• Salt and pepper to taste

Preheat your oven to 350.

Season shanks all over with salt and pepper.

Start by adding your oil to a Dutch oven or other oven safe pot, over medium-high heat. Once hot, add your shanks a few pieces at a time to brown on all sides. Once browned, remove them from the pot and set aside.

In the same pot, add your chopped vegetables and cook until browned and beginning to soften about 5-7 minutes. When nearing the end, add the minced garlic until just fragrant. I like to add a pinch of salt and pepper at this step as well.

Next, add in your tomato paste and mix until combined with the veggies and then deglaze with 2 cups of wine or broth. Cook for 1-2 minutes.

Now add in your aromatic spices and stir well.

Finally, add in your shanks and the rest of the broth.

Place in the oven and cook for 2-2 1/2 hours. At the end of cooking, remove the lamb shanks from the pot and strain the vegetables from the liquid. Shanks should be very tender and beginning to fall off the bone. Cook longer if needed.

Cook the remaining liquid on your stove until it reduces and thickens up a bit- you can add arrowroot or cornstarch to thicken if needed. Start with about 1 tablespoon thickener of choice, mixed with about 1 tablespoon of liquid so it does not clump.

Once the sauce has thickened the desired amount, taste and adjust salt/pepper as needed. Serve over mashed potatoes or rice.

Enjoy!