A little bird told me…

That PattyAnn likes lamb.

Brewfan’s description of his Easter roasted lamb leg inspired me to get a couple of lamb shanks and throw them in the slow cooker.

Smells yummy. Three more hours until they are fall off the bone tender.

Update: Wow, that was the best lamb I’ve ever had. Bar none.  And, I’ve eaten a lot of lamb in my day. Even over lamb chops, which I love.

Recipe below the jump.

Savory Slow Cooker Lamb Shanks With Rosemary and Mushrooms

Rosemary and mushrooms help to flavor this melt-in-your-mouth tender lamb. This lamb cooks for about 10 to 12 hours.
INGREDIENTS:

* 2 tablespoons olive oil
* 4 to 6 lamb shanks, about 6 pounds
* 1 cup Pinot Noir or Burgundy, or other dry red wine
* 3 tablespoons grainy Dijon mustard
* 1 teaspoon balsamic vinegar
* 1 1/2 teaspoons salt
* 1/2 teaspoon black pepper
* 1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
* 1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
* 4 large cloves garlic, finely minced
* 16 ounces sliced mushrooms
* 1 large carrot, diced
* 12 to 16 ounces small white onions, peeled, or 2 medium onions, cut in wedges (I added two shallots and slightly carmelized them before adding them to the pot)

PREPARATION:
*To peel the onions, drop in boiling water and boil for 3 minutes. Transfer to cold water. Cut off root end and slip off skins. Frozen small white onions may be used.

In a large skillet over medium-high heat, heat the olive oil.

Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides. Place the browned lamb shanks in a 5 to 7-quart slow cooker. Add the peeled onions or onion wedges to the slow cooker.

Meanwhile, combine the wine with mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.

To the hot skillet, add mushrooms and carrots. Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks. Pour the wine mixture into the skillet, scraping up the browned bits with a spatula. Bring to a simmer; pour over the lamb shanks in the slow cooker.

Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6 to 8 hours longer.
Serves 4 to 6.