Cook and Scale
Slow Cooker Braised Lamb Shanks
4 servings · 440 min total
Fall-off-the-bone lamb shanks slow-braised in a fragrant tomato, cinnamon and pomegranate molasses sauce, served over rice.
Ingredients
- 4 g leg of lamb, shanks or bone-in pieces
- 2 tbsp olive oil
- 2 onion, chopped
- 5 garlic, minced
- 400 g canned tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground cumin
- 3 tbsp pomegranate molasses
- 5 dl beef stock
- 1½ tsp salt
- ½ tsp black pepper
- 300 g white rice, for serving
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
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.
- 5.
Serve over rice — Meanwhile, cook the white rice according to package instructions. Serve the braised lamb shanks and sauce spooned generously over the rice.