Substitute short ribs of beef on the bone for the lamb shanks. The cooking time will remain the same.Woody wild mushrooms and aromatic orange zest create a complex flavor for these meaty lamb shanks braised in red wine. Serve them with some Farro Pilaf or mashed potatoes.
Makes 4 to 6 servings | Active time: 20 minutes | Minimum cook time: 4 hours in a large slow cooker
4 to 6 (12- to 14-ounce) lamb shanks
3 tablespoons olive oil
1 large sweet onion, diced
1 teaspoon granulated sugar
Salt and freshly ground black pepper to taste
3 garlic cloves, minced
1/2 cup dried porcini mushrooms
2 cups Beef Stock or purchased stock
2 juice oranges, washed 11/2 cups dry red wine
3 tablespoons tomato paste
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped fresh parsley
2 bay leaves
1 tablespoon cornstarch
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil lamb shanks for 3 minutes per side, or until browned. Transfer lamb to the slow cooker, and pour in any juices that have collected in the pan.
2. Heat oil in a skillet over medium heat. Add onions, sugar, salt, and pepper, and toss to coat onions. Cover the pan, and cook for 10 minutes, stirring occasionally. Uncover the pan, and cook over medium-high heat, stirring frequently, for 10 to 15 minutes, or until the onions are browned. Reduce the heat to low, stir in garlic, and cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker.
3. While onions cook, combine mushrooms and stock in a small saucepan. Bring to a boil over high heat, remove the pan from the heat, and allow mushrooms to soak for 10 minutes. Remove mushrooms from stock with a slotted spoon, and chop. Strain stock through a sieve lined with a paper coffee filter or paper towel. Add mushrooms and stock to the slow cooker, and stir well.
4. Grate zest and squeeze juice from oranges. Add zest and orange juice to the slow cooker along with wine, tomato paste, rosemary, parsley, and bay leaves, and stir well. Cook shanks on Low for 8 to 10 hours or on High for 4 to 5 hours, or until lamb is very tender.
5. If cooking on Low, raise the heat to High. Mix cornstarch with 2 tablespoons cold water in a small cup. Add cornstarch mixture to the slow cooker, cover, and cook for an additional 10 to 15 minutes, or until the juices are bubbling and slightly thickened. Remove and discard bay leaves, season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variations:
Substitute short ribs of beef on the bone for the lamb shanks. The cooking time will remain the same.
Rather than browning the shanks in the broiler, smoke them on a charcoal grill adding soaked mesquite chips to the coals.