In light of the discussion sparked by my image choice for last week’s piece, Must we eat the children? (you should’ve seen my inbox…), I couldn’t help but offer up a slow cooker shank recipe this week ;-). Our family recommends lamb shanks. And no. I’m not offering up any recipes for pickled feet.
2 tablespoons fine sea salt
1 tablespoon ground black pepper
6 whole lamb shanks
4-6 tbs lard, tallow or butter
1 pound yellow onions, thinly sliced into rings
2 teaspoons dried rosemary
1 cup red wine
1 cup bone broth
1 1/2 tablespoons tomato paste
2 bay leaves
Combine the salt and pepper and rub them into the surface of the shanks. Heat a large cast iron skillet over a medium-high flame, until you begin to see smoke rising off of it. Add a bit of the tallow and swirl to coat. Add two of the shanks and sear 2-3 minutes per side. (Do not try to brown more than two shanks at a time, or your pan will be too crowded for a proper sear. Your lamb shanks will end up steamed instead, and that’s no fun.) Repeat the process two more times until all the shanks are properly browned.
Add them to the slow cooker with the remaining ingredients and cook on low for 6-7 hours, until the shanks are tender. When you serve them, spoon some of the sauce and onions on top. And next week, I’ll remind you how to use the leftovers for a heavenly onion soup….