Slow Cooker Lamb Shanks Milanaise Recipe

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Preparing lamb shanks with this slow cooker meat recipe ensures that this tough, flavorful cut will be tender and succulent. Don't be alarmed by the quantity of garlic - it becomes sweet and mellow with long cooking, and when squeezed out onto the meat it is delicious.
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  • 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
Container:3 1/2 - 4 quart slow cooker.
20 mins
6+ hrs
6+ hrs
  • 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.
Note: 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.
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