Slow Cooker Lamb Shanks with Rosemary and Garlic

Ingredients

• 4 pieces Lamb shanks
• 2 tbsp Olive oil
• 1 medium Onion (chopped)
• 4 cloves Garlic (minced)
• 2 sprigs Rosemary (fresh)
• 2 cups Beef broth (low sodium)
• 0.5 cup Red wine (optional)
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Place a large skillet over medium-high heat. Add the 2 tablespoons of olive oil and heat until it shimmers, about 1 minute.
2. 2Carefully place the 4 pieces of lamb shanks into the hot skillet. Brown the lamb shanks on all sides until they have a nice, deep brown color, about 3-4 minutes per side. Transfer the browned lamb shanks to your slow cooker.
3. 3Add the 1 medium chopped onion and 4 cloves of minced garlic to the same skillet. Cook, stirring often, until the onion is softened and translucent, about 5-7 minutes. Do not let the garlic burn.
4. 4Pour the 2 cups of beef broth and the 0.5 cup of red wine (if you are using it) into the skillet. Use a spoon to scrape up all the browned bits stuck to the bottom of the pan. Bring this mixture to a simmer, about 2 minutes.
5. 5Pour the hot liquid from the skillet over the 4 lamb shanks in the slow cooker. Add the 2 sprigs of fresh rosemary, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the slow cooker.
6. 6Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours. The lamb shanks are ready when the meat is very tender and easily pulls away from the bone. You can check this by gently poking the meat with a fork.
7. 7Carefully remove the lamb shanks from the slow cooker. Let the shanks rest for 5 minutes before serving. Spoon the rich gravy from the slow cooker over the lamb shanks.

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