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Ingredients:
- 4 lamb shanks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 bay leaf
Optional: fresh parsley for garnish
Directions:
- Season and sear the lamb:
Pat lamb shanks dry and season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Brown the lamb on all sides (about 4–5 minutes per side). Transfer to your slow cooker. - Sauté the aromatics:
In the same skillet, sauté the chopped onion for 2–3 minutes until soft. Add minced garlic and cook for another 30 seconds until fragrant. - Build the sauce:
Stir in tomato paste, rosemary, thyme, and paprika. Pour in the beef broth and water, scraping up any browned bits from the skillet. Bring to a simmer. - Slow cook:
Pour the sauce and onions over the lamb shanks in the slow cooker. Add the bay leaf.
Cover and cook on low for 7–8 hours (or on high for 4–5 hours) until the lamb is fall-off-the-bone tender. - Make the gravy (optional but recommended):
Once cooked, remove the lamb shanks and bay leaf. Transfer cooking liquid to a saucepan and simmer over medium heat until reduced and thickened into a rich gravy (about 10–15 minutes). - Serve:
Spoon the herb-infused gravy over the lamb shanks. Garnish with fresh parsley if desired. Serve with mashed potatoes, polenta, or crusty bread.
