Slow Cooked Mushroom Lamb Shank

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, slow cooked mushroom lamb shank. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Then add in the canned tomatoes with their juices, tomato paste, garlic, rosemary, cinnamon, sugar, salt and pepper. Season lamb shanks with salt and pepper and place on top of other ingredients. Pour beef broth and wine over the top. Season the lamb shanks with salt and pepper, and brown on all sides.

Slow Cooked Mushroom Lamb Shank is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Slow Cooked Mushroom Lamb Shank is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have slow cooked mushroom lamb shank using 15 ingredients and 7 steps. Here is how you cook that.

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The ingredients needed to make Slow Cooked Mushroom Lamb Shank:
  1. Prepare 1 kg Lamb shanks (excess fat removed)
  2. Prepare 250 g Cremini mushrooms , (washed & halved)
  3. Get 1 can tomatoes Crushed   with juice   or   4
  4. Prepare 2 Carrots (chopped)
  5. Take 1 celery Stalks  (chopped)
  6. Get 1 Onion , (chopped)
  7. Make ready 1 Red bell pepper (sliced)
  8. Get 2 - 3 Red Chili (chopped)
  9. Take 4 cloves Garlic (minced)
  10. Get 1⁄2 cup Beef broth
  11. Take 1⁄4 cup Red wine
  12. Make ready 1 tbsps Tomato paste
  13. Take 1 sprig rosemary Fresh
  14. Prepare 1⁄2 teaspoon Cinnamon
  15. Prepare to taste Salt pepper and freshly ground ,

Pour beef broth and wine over the top. Heat the oil in a large skillet over medium-high heat. Add the lamb shanks and cook (in batches if necessary), turning frequently, until browned on all sides. Top the shanks with the onion wedges.

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Instructions to make Slow Cooked Mushroom Lamb Shank:
  1. Season lamb shanks with salt and pepper. Leave aside for at least 30 mins. Then in a hot pan sear the lamb on all sides to obtain a nice brown color. No need to add extra oil. Once the lamb is seared remove it from the pan and keep it aside.
  2. In the same pan, add onion, mushrooms, red pepper, carrots and celery a 5-6-quart slow cooker. Let this cook for 5 mins.
  3. Then add in tomatoes (with juices) and tomato paste, garlic, red chili, rosemary, cinnamon, salt and pepper. Cook this for 10 mins.
  4. Place lamb shanks on top of other ingredients. Pour beef broth and wine over the top. Stir well.
  5. Cover mixture and cook on low heat  for 8 hours.
  6. Taste and adjust seasoning accordingly. If you have added too much wine or the tomato juice is too sweet correct this with salt and lime juice.
  7. Serve with mash or cous cous and seasonal vegetables.

Add the lamb shanks and cook (in batches if necessary), turning frequently, until browned on all sides. Top the shanks with the onion wedges. When the oil is hot, but not smoking, add lamb shanks and brown on all sides. Once browned, transfer lamb shanks to the slow cooker. Arrange onion wedges around the shanks.

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