You may also like
Categories:Viewed: 17 - Published at: 9 years ago
Ingredients
- 1/2 cup all-purpose flour
- 2 1/2 pounds lamb shanks
- salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 cup dry white wine
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 cups chopped onion
- 3/4 cup chicken broth
- 1/2 cup chopped celery
- 5 sprigs fresh thyme, leaves removed
Method
- Put flour into a shallow wide bowl. Season lamb shanks all over with salt and pepper; dredge through the flour until coated, shaking off any excess flour.
- Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in the hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
- Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to slow cooker.
- Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
- Transfer the sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.
