Slow Cooker Braised Lamb Shanks

Method

1. 1
   • leg of lamb4 g
   • olive oil2 tbsp

   Sear the lamb shanks — Heat the olive oil in a large skillet over high heat and sear the lamb shanks on all sides until deeply browned, about 8-10 minutes total. Transfer to the slow cooker.

   ⏱10 min
2. 2
   • onion2
   • garlic5

   Sauté onion and garlic — In the same skillet, sauté the chopped onion until softened, about 5 minutes, then add the garlic and cook for another minute until fragrant.

   ⏱5 min
3. 3
   • leg of lamb4 g
   • canned tomatoes400 g
   • tomato paste2 tbsp
   • ground cinnamon1 tsp
   • ground allspice1 tsp
   • ground cumin1 tsp
   • pomegranate molasses3 tbsp
   • beef stock5 dl
   • salt1½ tsp
   • black pepper½ tsp

   Build the braising sauce — Stir in the canned tomatoes, tomato paste, cinnamon, allspice, cumin, pomegranate molasses, beef stock, salt and black pepper, scraping up any browned bits, then pour the mixture over the lamb shanks in the slow cooker.

4. 4
   • leg of lamb4 g

   Slow-cook until tender — Cover and cook on low for 7 hours, until the lamb is fall-off-the-bone tender and the sauce has thickened and deepened in flavor.

   ⏱7 hr
5. 5
   • leg of lamb4 g
   • white rice300 g

   Serve over rice — Meanwhile, cook the white rice according to package instructions. Serve the braised lamb shanks and sauce spooned generously over the rice.

   ⏱20 min