Ingredients:

  • 4 lamb shanks (about 1.5 pounds / 680 grams each)
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 sticks celery, diced
  • 1 cup (240 mL) red wine (optional, can replace with broth)
  • 2 cups (480 mL) low-sodium beef or vegetable broth
  • 2 tablespoons tomato paste (30 g)
  • 1 teaspoon dried thyme (5 g)
  • 1 teaspoon dried rosemary (5 g)
  • 2 bay leaves
  • 2 tablespoons cornstarch (30 g)
  • 2 tablespoons water (30 mL)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season lamb shanks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear lamb shanks on all sides until browned (about 4-5 minutes).
  2. In the crockpot, add diced onion, carrots, and celery. Stir in minced garlic and herbs.
  3. Pour red wine into the skillet to lift browned bits, simmer for a minute.
  4. Place seared lamb shanks atop the vegetables in the crockpot. Mix tomato paste and broth with deglazed wine, then pour over lamb shanks. Add bay leaves.
  5. Cover and cook on low for 6 hours or high for 4 hours, until tender.
  6. Remove lamb shanks from crockpot, cover to keep warm. Mix cornstarch and water, stir into the remaining liquid in the crockpot. Cook on high for 10-15 minutes until thickened.
  7. Plate lamb shanks, drizzle gravy on top, and garnish with fresh parsley.