Recipes for the Web

Barrington Software Incorporated

Braised Lamb Shanks

Braised in a slow cooker, these lamb shanks are falling-off-the-bone tender. Serve with buttery egg

noodles or creamy polenta to soak up the flavorful sauce.

1 yellow onion, diced

2 celery stalks, diced

2 carrots, diced

3 garlic cloves, crushed

2 cups chicken broth

1 cup peeled, seeded and chopped tomatoes

2 Tbs. tomato paste

1 tsp. chopped fresh thyme

1 bay leaf

4 lamb shanks, external fat trimmed

Salt and freshly ground pepper, to taste

2 Tbs. olive oil

1 cup red wine

Put the onion, celery, carrots, garlic, broth, tomatoes, tomato paste, thyme and bay leaf in a slow

cooker and stir to combine.

Season the lamb shanks with salt and pepper. In a large sauté pan over medium-high heat, warm

the olive oil until nearly smoking. Add the shanks and brown on all sides, 3 to 4 minutes total.

Transfer to the slow cooker.

Off the heat, pour the wine into the sauté pan and set over medium-high heat. Bring to a simmer,

stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Add the wine to

the slow cooker, cover and cook on high for 6 hours according to the manufacturer’s instructions.

Transfer the lamb shanks to a large serving dish. Remove the bay leaf and, using a blender or stick

blender, puree the liquids and solids until smooth. Pour some of the sauce over the shanks and

pass the rest alongside. Serves 4.

Williams-Sonoma Kitchen.

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info@barringtonsoftware.com