How to Prepare Delicious Slow Cooked Mushroom Lamb Shank

Slow Cooked Mushroom Lamb Shank. 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 lamb shanks and place on top of other ingredients. Add the lamb shanks and cook (in batches if necessary), turning frequently, until browned on all sides. Top the shanks with the onion wedges. You can have Slow Cooked Mushroom Lamb Shank using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Slow Cooked Mushroom Lamb Shank

1. You need 1 kg of Lamb shanks (excess fat removed).
2. You need 250 g of Cremini mushrooms , (washed & halved).
3. You need 1 can of tomatoes Crushed   with juice   or   4.
4. You need 2 of Carrots (chopped).
5. It's 1 of celery Stalks  (chopped).
6. You need 1 of Onion , (chopped).
7. Prepare 1 of Red bell pepper (sliced).
8. Prepare 2 - 3 of Red Chili (chopped).
9. Prepare 4 cloves of Garlic (minced).
10. It's 1/2 cup of Beef broth.
11. You need 1/4 cup of Red wine.
12. It's 1 tbsps of Tomato paste.
13. It's 1 sprig of rosemary Fresh.
14. It's 1/2 teaspoon of Cinnamon.
15. It's to taste of Salt pepper and freshly ground ,.

Cook the lamb shanks in batches. In a slow cooker, add the onion, carrot, celery, garlic, red wine, sugar, thyme, diced tomatoes, Worcestershire sauce, tomato paste, bay leaf, and chicken stock. Lastly, add the lamb shanks so that they are covered with the stewing liquid. Lamb shanks are a cut taken from either the shoulder (foreshank) and arm of a lamb or the upper part of the leg (hind shank).

Slow Cooked Mushroom Lamb Shank instructions

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..

Shanks are full of connective tissue and, as such, are some of the toughest meat on the animal, making them a perfect candidate for long, slow braising to tenderize the tough meat. Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce, this recipe is worthy of fine dining restaurants yet is completely straightforward to make. Just like the Port Braised Lamb Shanks and Massaman Lamb Shanks recipe, it takes patience for shanks to become fall apart tender, but it's completely hands off time. They should be cooked low and slow, or the meat will be tough. Scroll down to the recipe card for the detailed instructions.