Simple Crock-Pot Lamb Shanks (with Bonus Lamb Bone Broth!)

---

This meal is so easy and makes incredibly tender lamb. You can make it overnight or in the morning so that it’s warm and ready by lunch or dinner. As a bonus, you’ll have delicious lamb bone broth to sip later or use in other recipes.

INGREDIENTS:

4 lamb shanks

4 cups filtered water

1 Tbsp. dried rosemary

1 Tbsp. dried thyme

1 Tbsp. dried basil

2 tsp. sea salt

1 tsp. fresh ground black pepper

1 tsp. ground allspice

INSTRUCTIONS:

Add all ingredients in a Crock-Pot. (If you don’t have a Crock-Pot, you can make this dish in a braising pan or Dutch oven, on the lowest heat setting on your stovetop.)

Decide when you want your lamb shanks ready to eat: If it’s morning and you want them done by lunch, set your Crock-Pot to high, medium high, or the 4-hour setting. (Check the directions on your Crock-Pot for timing–if you have one with the 4-6-8-10-hour settings, the 4-hour setting provides

fall-off-the-bone lamb shanks by lunch.) If it’s nighttime and you want to have your lamb ready to take to work by the morning–or if it’s morning and you want it ready for dinner–use the lowest setting, or the 8- or 10-hour setting, depending on when you need it to be ready.

That’s it!

Serve with steamed or sautéed vegetables for a delicious, easy meal. And remember to save the broth to sip or use for recipes!