Slow Cooked Lamb Shank Recipe

Searing the Lamb

Heat olive oil in a large skillet over medium-high heat. Season the lamb shanks with salt and black pepper. Sear the lamb shanks on all sides until browned, about 5 minutes each side. Remove and set aside.

Sauté Vegetables

In the same skillet, add chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5-7 minutes.

Deglazing

Pour in the red wine to deglaze the pan, scraping up any browned bits. Let it simmer for a few minutes until slightly reduced.

Slow Cooking

Transfer the sautéed vegetables and red wine mixture to a slow cooker. Add the seared lamb shanks, beef broth, diced tomatoes, rosemary, and thyme. Cook on low for 6-8 hours or until the lamb is tender and falling off the bone.

Cooking the Pasta

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.

Serving

Once the lamb shanks are done, serve them over the cooked pasta. Drizzle some of the cooking sauce over the top and garnish with grated Parmesan cheese.