The crockpot Braised Lamb Shanks is a favorite! Thanks to Diane Sanfilippo at Balanced Bites for posting it!
If you don’t have a source for grass-raised lamb (and other meats and poultry) you can get it through my best source, US Wellness Meats; grass-raised meats are far healthier than certified organic!
- 2 lbs of lamb shanks (preferably grass-fed for best nutrition and flavor)
- 1- 32oz can of organic canned marinara sauce*
- 1 yellow or white onion, roughly chopped
- 2 large carrots, peeled and roughly chopped
- 4 cloves of garlic, peeled and smashed
- A few shakes of of Celtic sea salt
- Black pepper to taste – I used a few grinds over the pot
- Optional: 1/4 c of liquid from kalamata or green olives
Place frozen lamb, tomatoes (spices optionally), onion, carrots, garlic, salt, and pepper into the crock pot on low for 8 hours (overnight or all day).
The dish is done when the meat is falling off of the bone.
You may also braise the lamb in a dutch oven pot like this one at around 250 degrees for 6+ hours.
Try this dish with beef instead of lamb!
Yield: 2-4 servings depending on how much meat vs bone is in your lamb, who you are feeding, and how much they eat. I’ll probably enjoy it at 3 meals.
*Note: If you can’t find a good pre-seasoned sauce without weird additives or extra sugar, use plain tomato sauce or crushed tomatoes and add 1 tsp each of dried basil and oregano or other seasonings you like.
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