Fruited Lamb Shanks
These Fruited Lamb Shanks are cooked low and slow after searing. I love my All-Clad slow cooker for this recipe, because it is truly one-pot cooking. You can place the non-stick insert directly on heat for searing, sautéing, reducing (you name it). So unlike other proteins done in a conventional slow cooker, meat and chicken come out with beautiful color. If you're interested to know more, here's a link: https://amzn.to/3SHyGXS
I do not have an agreement with All-Clad, I'm just telling you why I love it.
In this video, I'll show you how to prepare these delicious and tender Fruited Lamb Shanks with an amazing sauce. They are feel-good food at it's finest. Serves 2
INGREDIENTS:
2 lamb shanks
2 cloves garlic, minced
1 cup chopped sweet onion
1 shallot, chopped
1 TBSP olive oil
1/2 cup chopped unsweetened prunes
1/2 cup chopped dried apricots
1/4 cup dried cherries (can be sweetened or sour, your choice)
1/4 tsp smoked paprika
1 tsp dried rosemary
1 TBSP dried mint
1 cup red wine
1/2 cup orange juice
2 cups low-sodium chicken stock
1 TBSP unsalted butter
1/4 cup heavy cream
METHOD:
Season the lamb shanks on all sides with salt & pepper.
In a heavy pot or the insert of your slow cooker, if stove top safe, heat the oil over medium heat.
Sear the shanks on all sides until lightly browned.
Remove shanks from the pot and set aside.
Add chopped vegetables and season with paprika, rosemary and mint. Stir.
Add chopped fruit. Stir.
Return shanks and their juices to the pot.
Add wine, orange juice and chicken stock.
Cover and cook for 8 hours on LOW or 4 hours on HIGH (longer is better).
At the end of the cooking time, remove the shanks and scoop out the solids. Set aside.
Strain the liquid and return it to the pot.
Simmer and reduce by half.
Stir in the butter until it melts.
Remove the pot from the heat and whisk in the cream.
Plate each shank on an individual plate. Spoon fruit mixture beside it. Spoon sauce over both. Couscous or mashed potatoes are great sides for this dish.
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