This braised lamb shank recipe is simply amazing. It is elegant, rich and full of flavor. Lamb shanks are the front shins on the lamb leg, and they are the perfect meat to cook in a slow cooker. There really is no other way to cook lamb shanks, other than for a long period of time at a low temperature with moisture. This method is known as braising. The "slow and low" braising method breaks down the proteins, turning tough meat into tender and incredibly tasty morsels of meat. Serve it at your next dinner party, and you will have some very, very happy guests.
Sear (brown) the shanks separately before you start cooking them in the slow cooker. You'll need a large skillet to do so. Browning the lamb shanks adds deep flavor and color to your lamb, as well as captures its juices and natural flavors. The next major step is to saute your onions, carrots, celery and tomato paste in the pan after searing the lamb. Finally, deglazing with red wine adds extra flavor to complement the lamb. After 8 hours in the slow cooker, the red wine and beef stock will turn these shanks into delicate and tender morsels that fall right off the bone. Serve with potatoes and vegetables for an amazing complete meal.