Braised Lamb Shanks

I have planned to make us a good bone broth soon, so I purposely chose lots of bone-in type cuts this week to stock up.  As you witnessed on a recent post I purchased beef shanks, and just a few days ago I scored some beautiful lamb shanks as well.  I have become incredibly obsessed with bones…haha well, and lamb.  It’s so good.  This meal turned out much better than the beef shanks.  I don’t know if the slow-cooker method is just much more suitable for such a cut or if it was the quality difference in the meat.  The oven did not cut it though.  I will make them this way from now on.



2 good quality lamb shanks
1 yellow onion, chopped
1 whole fist of garlic, cloves separated but NOT PEELED
1 cup of beef broth
salt & pepper to taste
2 tbsp. coconut oil
fresh sprigs of herbs you have handy — in this case I used fresh rosemary, thyme and oregano
Piece of butcher’s twine



1.  Rinse your lamb shanks and pat them dry.  (You do this so that they get a good sear.)
2.  Salt and pepper both shanks, both sides to your liking…don’t be afraid, salt makes everything taste so good!
3.  Heat 1 tbsp. of coconut oil over med-high heat.  Add first shank and sear ALL sides (~ 2 minutes per side is good.)
4.  While shanks are searing chop your onion up and separate your garlic cloves.
5.  Add additional tbsp. of coconut oil and sear second shank the same way.  Once shanks are seared move them over to your trusty crockpot.
6.  Reduce the heat to medium and add your onion and garlic cloves.  Saute for about 3 minutes.
7.  Pour onions, cloves, and all the goodness from the pan into your slowcooker over the shanks.
8.  With your butcher’s twine tie your sprigs together.
9.  Drop your herbs on top and pour beef broth over everything.
10.  Set cooker on low and cook for about 4 hours.


Eat with all the onions and garlic spooned on top!  Oh and DO NOT forget to suck the marrow out of your bones.  Then save them in the freezer for bone broth!!!
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