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Braised Lamb Shanks with Potatoes and Olives
Appliance: Slow Cooker - 6 quarts and larger
Also requires: Contact Grill - 4 servings or larger (View braising tips)
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This recipe is part of the Braising Collection
   3-4 lamb shanks, 1 to 1 1/2 pounds each
   Salt and pepper, to taste
   1/4 cup flour, plus 1 tablespoon flour
   1-2 tablespoons oil
   1 1/4 pounds small potatoes, halved
   1 large onion, cut into 1/2-inch wedges
   4 carrots, peeled and cut into 1 inch pieces
   3 garlic cloves, minced
   1 tablespoon grated lemon zest
   3 sprigs rosemary
   3/4 cup low-sodium chicken broth
   1/2 cup dry white wine
   1 cup pitted green olives
   2 tablespoons lemon juice
   3-4 tablespoons chopped parsley

Season lamb on all sides with salt and pepper. Place 1/4 of the flour in a large heavy duty bag. Add lamb and shake to coat with flour.

Preheat your contact grill to medium-high to high heat, depending on your model or follow your manufacturer's instructions for browning with your Slow Cooker. Brush grill plates with oil and brown meat 3 - 5 minutes on all sides, working in batches, if necessary. This can also be done in a skillet on the stove top.

Combine the potatoes, onion, carrot, garlic, lemon zest, and rosemary in the crock or inner bowl of your slow cooker. Sprinkle with a little salt and pepper. In a small bowl, whisk together chicken broth, wine and remaining 1 tablespoon of flour. Pour over vegetables.

Nestle lamb shanks among the vegetables in the slow cooker, cover and cook until lamb is tender, about 3 1/2 to 4 hours on High, 7 to 8 hours on low. Stir in olives, cover, and cook an additional 20 minutes on High.

Remove lamb and vegetables from cooking liquid and skim off fat from cooking liquid. Stir in lemon juice and parsley and season to taste with salt and pepper, if necessary. Spoon some of the sauce over the lamb and vegetables and transfer the rest to a gravy boat or bowl. Serve.

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