Malzu's very garlic and herb lamb shanks in the slow cooker

    Malzu's very garlic and herb lamb shanks in the slow cooker

    356saves
    9hr


    79 people made this

    About this recipe: This is one for the garlic lovers out there. On a personal note, I sometimes use more than suggested here... Please adjust seasonings to your own individual tastes. I sometimes add chilli paste to the marinade. Let me know how it goes. Hope you enjoy it as much as Malzu's family do.

    London, England, UK

    Ingredients
    Serves: 4 

    • 4 lamb shanks
    • 2 onions, finely chopped
    • 1 garlic bulb, cloves separated and crushed
    • 4 sprig thyme or 2 teaspoons dried thyme
    • 2 teaspoons dried oregano
    • 1 teaspoon dried rosemary
    • 1 tablespoon paprika
    • 1 teaspoon lamb seasoning
    • 1 tablespoon balsamic vinegar
    • 2 teaspoons salt (or to taste)
    • 1 teaspoon freshly ground black pepper
    • 4 tablespoons olive oil
    • 150ml stock (I use a Knorr® lamb stock cube)
    • 60ml red wine (optional)

    Method
    Prep:30min  ›  Cook:8hr  ›  Extra time:30min  ›  Ready in:9hr 

    1. Make small slits all over the shanks.
    2. Mix the onion, garlic, thyme, oregano, rosemary, paprika, lamb seasoning, vinegar, salt, pepper with 2 tablespoons oil. Brush all over the shanks, inserting into the slits. Leave to marinate at least 2 hours, but preferably overnight.
    3. Brush the marinade off the lamb and set aside.
    4. Heat the remaining oil in a pan, and lightly brown all the shanks all over. Transfer to the slow cooker's ceramic pot.
    5. Add the marinade to the frying pan and pour in the wine if using and stock. Bring to a near boil, stirring continually. Then pour over the shanks in the slow cooker. Cover with the lid.
    6. Cook on high for 1 hour then reduce to low and cook for 6 to 8 hours or until very tender.
    7. Garnish with coriander or parsley and serve with potatoes (sautéed, boiled, roast) and greens.

    Cook's note

    Thank you for the lovely comments, am glad you have enjoyed it!

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    Reviews (19)

    9

    Really looking 4ward to making this, but what type of stock do you guys recommend Lamb or a chicken - 05 Nov 2012

    9

    Made this yesterday and did a bit more sauce than in the recipe as we wanted mash with it. It was great! left it in the slow cooker all day and marinated it the night before browned before going into slow cooker. really want to upload a picture i took to make you all want it! RECOMENDED!! :D - 20 Jan 2012

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    6

    My family and I liked this recipe. We marinated overnight and used red wine as advised. This recipe is very rich-not heavy-but rich. Very good for a Sunday dinnner. I will make this for my parents or inlaws when they visit. It was very good. - 23 May 2011

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