If cooked to perfection, these minty lamb shanks will just fall off the bone.
Hand cut by our craft butchers and ready-minted, this is a great slow cooker roast. As this is the shin of the animal, it needs longer to cook but the taste is second to none.
- Sprinkle shanks with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots, and garlic to the pot and sauté until golden brown. This takes around 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to the pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender for around 2 hours.
- Remove cover from the pot. Simmer for about 20 minutes longer. Transfer the shanks to a platter, and place in a warm oven. Boil juices in pot until thickened for about 15 minutes. Spoon over the shanks.