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Slow Cooker Lamb Shanks Milanaise Recipe

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Preparing lamb shanks in a slow cooker ensures that this tough, flavorful cut will be tender and succulent. Have the butcher cut shanks cross-wise into 2 inch pieces so they will fit easily into the cooker. (Whole, uncut shanks will fit a large oval cooker). Don't be alarmed by the quantity of garlic - it becomes sweet and mellow with long cooking, and is delicious squeezed out onto the meat.

Slow Cooker Lamb Shanks Milanaise Recipe (+)

Directions

Trim any excess fat from the shanks. Mix flour, paprika, salt and pepper and roll shanks in this mixture.
Over medium heat, melt butter in large skillet. When hot, brown shanks. Don't rush this step; it's important to producing a rich flavor.
Put browned meat in slow cooker. Add wine to browning pan and scrape up any browned bits in the pan. Pour over meat.
Remove loose papery covering from the garlic heads, taking care to keep heads intact. Trim off any roots and cut about 1/3 inch from the top of each head to expose individual cloves. Tuck garlic in among meat chunks.
Remove zest and squeeze juice from lemon. Spread over meat. Cover and cook on low 7 - 8 hours.
To serve, put meat and garlic on serving plate. Pour off juice into a narrow jar or glass and skim off the fat that rises to the surface. Pass sauce with meat and garlic.

Container: 3 1/2 - 4 quart slow cooker.

Prep Time: 20 minutes

Cook Time: 6 or more hours

Serving Description: 1 shank with sauce

Servings: 4

Enter desired servings:

Ingredients

-		4 lamb shanks
-		2 tablespoons butter or oil
-		2 tablespoons flour
-		1 teaspoon salt, and pepper to taste
-		1 teaspoon paprika
-		1 cup dry white wine
-		4 heads (not cloves) garlic
-		1 small lemon

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