Search for Slow Cooker Lamb Shanks Recipe Finds Winner
Some of the best slow cooker lamb shanks are coming your way. . .
"A slow cooker lamb shanks recipe is a natural winner for two reasons," concluded the Anderson family in an informal contest. One, grassfed meat is best cooked LOW and SLOW, as in a crock-pot or slow cooker. Second, the shank of lamb is from the foreleg and gets plenty of exercise in a healthy animal. (Shank of lamb is a muscle and can be tough unless it’s cooked right, preferably in a moist heat.)
Since we raise and sell quality grassfed lamb at our Anderson Farm, we have a ready source of lamb for our own table. When we butcher and process a lamb, I try to gather the whole family (and sometimes family friends) to help out. It’s a big job and we know butchers work hard for their money. The one job our daughter Sarah likes best of all—she relishes it—is to cut up the meat into cubes. And of all the meat pieces, she likes to cube the shanks best of all. I’m not sure why. I think it’s because the shanks are firm and fat free and make nice chunks.
Looking for a tasty lamb shank recipe, slow cooker style? Here’s one for you. . .
Grandma’s Lamb Shank Recipe
2 grassfed lamb shanks, cubed
5 carrots, sliced
1 large onion, diced
3 stalks celery, sliced
1 28 ounce can tomatoes
½ cup quick-cooking tapioca
1 clove, whole
2 bay leaves
salt and pepper to taste
Place all ingredients in slow cooker. After thoroughly mixing, cover and cook on low for about 10 hours or until meat pulls easily away from shank bones with a fork.
Shank of lamb has perhaps the strongest flavor of any standard lamb cut, the only possible comparison being the leg of lamb (the hind leg).
This is one of those old-fashioned lamb shank recipes that’s rich and hearty. Some people say it’s so good, “It’s got old fashioned flavor like Grandma’s cooking.”
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