Slow-Cooker Lamb Shanks with Sweet Shallots, Sherry vinegar and Dijon

I guess I’m kind of all-or-nothing when it comes to lamb. I wanted some slow-cooked, tender, red meat. I’ve been awfully tired lately and spinach wasn’t cutting it, sadly. (If I could eat just that spinach from the Concordia Farm School every day, I might not need lamb or chicken liver…It’s like candy, that stuff).

Anyway, I bought some shanks and some collars. They’re even cheaper than shanks and just as, if not more tough and fatty (which is why they’re cheaper).  But they all slow-cook like a dream. They fall apart and the collagen creates a rich sauce with no flour added. It’s all pure lamb flavour. Personally I think I’ll stick with four shanks next time because I like the marrow bones and not picking the flesh away from the tendons and tough gritty bits, but it was worth a try

My butcher at Atwater Market, Boucherie de Tours, also sells they’re seasoned ground lamb (just spices, no gluten or other bouillon powders or junk) that they use for their lamb burgers) inside a fatty wrap of lamb meat and skin. It’s a giant roast-like roulade that’s made up mostly of the inexpensive ground meat. So it’s the cheapest fake roast you’ll ever buy. It’s tons of meat and the fatty wrap keeps the interior dry ground moist during the slow cooking. Toss in some carrots, onions, and celery and potatoes if you want, and you’re golden. I made the lamb shanks one night with sherry vinegar and Dijon and then the roast a couple of nights later with red wine. Both worked. Just sear either meat and then toss it in the slow-cooker before the vegetables. How I love slow-cookers…

Slow-cooker lamb shanks with sweet shallots, sherry vinegar and Dijon

2 lamb shanks and 4 lamb collars (or other cuts of less expensive lamb meat); or 4 lamb shanks; or one lamb roast
1 tbsp oil
2 cups peeled and halved shallots
1/2 cup sherry vinegar
1 tsp salt
1/2 tsp freshly ground pepper
2 tbsp Dijon mustard
2 sprigs thyme, rosemary, or marjoram (optional)

That’s it! Heat the oil in a large skillet over medium-high heat. Sprinkle meat with salt and pepper and when the skillet’s hot, sear the meat in batches until it’s browned on all sides (about 2 minutes per side). Place in slow-cooker. Add the shallots to the skillet and cook, stirring, 1 minute until browned on the outside. (You can also add any chopped vegetables you want at this point. Add up to 5 cups if your slow-cooker has the room).

Deglaze skillet with the sherry vinegar (scrape the sticky meat bits from the bottom of the pan to make a sauce. Add a half cup of water if there isn’t enough liquid. Add the Dijon and thyme. Pour into the slow-cooker on top of the lamb.

Cook on low for 8-10 hours or high for 4-5. Yay!