 | | Directions |
- 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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Prep Time: 20 minutes
Cook Time: 6 or more hours
Container: 3 1/2 - 4 quart slow cooker.
Servings: 4
|  | | Ingredients | | - | | 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 |
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