I found some lamb shanks we had had in the freezer since we moved from Norwood. Walden Meat had triple-wrapped them, so they were still perfectly-frozen and nice and meaty.
I used this recipe by Rachel Hanawalt from Simple Seasonal and adapted it somewhat. Instead of plain balsamic vinegar, I used Fig Dark Balsamic from LeRoux Kitchen.
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| SimpleSeasonal.com |
Mix 2 T flour with 1/8 tsp each of cumin, rosemary and thyme, and 2 dashes of cinnamon and 1/4 tsp. sea salt.
In the crockpot, place the shanks and cover with flour mixture. Turn shanks over and cover with any flour on the bottom. Pour over the shanks: 1 cup of chicken broth, 1/2 c red wine, 1 Tbp. honey and 1/4 cup of the fig balsamic. Toss 1 large yellow onion cut into large chunks. Place the lamb on top and grind salt and pepper generously over the top. Place fresh rosemary and thyme sprigs on top (if you have them. Place the potatoes on top of the meat.
Cook 5 hours on high in the crockpot. Mix the potatoes into the juices for the last hour.
- 2 Tbsp flour
- ⅛ tsp cumin
- ⅛ tsp rosemary
- ⅛ tsp thyme
- 2 dashes of cinnamon
- ¼ tsp salt
- 1 C chicken broth
- ½ C red wine
- ¼ C fig-balsamic vinegar
- 1 Tbsp honey
- 2-4 small lamb shanks
- 1 sweet yellow onion cut into sixths
- Fresh rosemary and thyme sprigs
- Several yellow potatoes cut into wedges
