Lamb shank is one of the easiest cuts to prepare and it’s absolutely delicious. An economical choice, it responds well to low and slow cooking until it’s so tender it falls off the bone. Will you braise it in the oven for a couple hours or put it into the slow cooker for four? Either way works for me. The main thing is to find the way that works best for you so that everyone enjoys sitting down together to enjoy it.
After trimming away the excess fat and connective tissue, I chose to sear the salted shanks quickly in a hot skillet before putting into a slow cooker. Then I sautéed some chopped onion in olive oil along with carrots, celery, garlic and canned tomatoes. There are so many herbs that would work well here. I added some of my all-time favorite, Herbs de Provence.
What would you like to accompany this dish? So many choices! How about making polenta in another slow cooker or on the stove top? That’s comfort food in a bowl right there.
During the winter time, braising in the oven heats up my home beautifully. In warmer weather, I prefer to put this in the slow cooker because it kicks out less heat. Plug it in outside to keep things cool inside. Which option suits you best today? Perhaps quick cooking chops are more your style? There’s lots to love about lamb rib chops.