Slow Cooker Size: 5 quart
Yield: 6 servings
1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled
2 medium yellow onions, peeled and coarsely chopped
2 large carrots, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves
In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks.
Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
Use a slotted spoon to transfer the shanks to plates, serving over the polenta (see below). Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices & carrots over the shanks, and serve.
4 cups fat-free, less-sodium chicken broth
1 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 cup polenta or finely ground yellow cornmeal
1/4 cup (1 ounce) grated fresh Parmesan cheese
To prepare polenta, bring chicken broth, 1 teaspoon rosemary, and 1/4 teaspoon pepper to a boil in a large saucepan. Gradually add polenta/cornmeal, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve immediately with lamb and sauce.