With the glamour of a fancy entrée yet all the ease of slow-cooker prep, this is ideal to serve to dinner guests or family for Sunday supper. Let the braised lamb shanks and sauce be the star of the meal, and serve with blanched beans or roasted carrots. Source: Everyday Slow Cooker

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Ingredients

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Directions

Instructions Checklist
  • Stir together the onion, carrots, and smashed garlic cloves in a 5- to 6-quart slow cooker.

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  • Sprinkle the lamb with 1 teaspoon each of the salt and pepper. Heat a large nonstick skillet over medium-high. Add the canola oil to the skillet; swirl to coat. Add the lamb shanks; cook, in batches if necessary, turning to brown on all sides, 6 minutes. Transfer the lamb to the slow cooker, discarding the drippings in the skillet. (Don't wipe the skillet clean.) Add the wine to the skillet, stirring to loosen the browned bits from the bottom of the skillet. Pour the wine mixture over the lamb in the slow cooker. Wrap the garlic head tightly in aluminum foil, and place in the slow cooker. Cover and cook on LOW until the lamb is tender, 6 to 7 hours. Transfer the lamb to a platter, discarding the cooking liquid; let the lamb rest 10 minutes.

  • Toss the panko with 1 tablespoon of the olive oil, and place in a medium skillet over medium-high. Cook, stirring often, until the panko is golden brown, 2 to 3 minutes. Remove the garlic head from the slow cooker, and unwrap the garlic, discarding the foil. Squeeze the garlic into a medium bowl, and add the remaining 1/4 cup olive oil and 1/2 teaspoon each salt and pepper. Stir in the panko, parsley, and lemon zest.

  • Remove the lamb meat from the bones; discard the bones. Divide the lamb among 6 plates; top with the garlic mixture.

Nutrition Facts

418 calories; 24 g total fat; 5 g saturated fat; 590 mg sodium. 5 g carbohydrates; 1 g fiber; 1 g sugar; 43 g protein;