Jennifer - posted on 01/07/2009 ( 1 mom has responded )
Hi! I'm Jenn, new to the group - thought I'd add one of my favorite crockpot meals - never really cared for lamb until this one...
4-6 lbs lamb shanks, 1 cup red wine (pinot noir or burgundy work best, also good for sipping!), 3 TBSP Dijon mustard, 1 tsp balsamic vinegar, 1 1/2 tsp sea salt, 1/2 tsp black pepper, 1 1/2 tsp dry rosemary, 1 tsp dry parsely, 6 cloves of garlic slightly pressed
Cook on high for 2 hours then low for 6-8 hours.
Only draw back with this recipe is veggies don't come out so fantastic. I usually make marinated potates with this which are simple - just peel and cube a bunch of potatoes and then marinate in lemon juice, olive oil and oregano for min 30 minutes. Spread evenly on a cookie sheet or shallow pan and bake at 425 deg F close to the burner until crispy brown