RecipeCastle

Crockpot Lamb Shank

Crockpot Lamb Shank
Prep
15 min
Cook
480 min
Serves
4

Ingredients

  • 1 1/2 pounds600g lamb shank, bone-in: The star of the dish, providing rich flavor and tender meat.
  • 3 cupslow-sodium beef or chicken stock: Forms the base of the sauce (adding depth and moisture.)
  • 1white onion (chopped: Adds sweetness and aroma to the dish.)
  • 1 cupdried apricot halves: Introduces a subtle sweetness and texture contrast.
  • 1/2 cupdried golden raisins: Complements the apricots with their sweetness and plump texture.
  • 2 tablespoonstomato paste: Offers richness and a hint of tanginess.
  • 1 tablespoonhoney: Balances the savory flavors with its natural sweetness.
  • 2 teaspoonskosher salt: Enhances the overall taste of the dish.
  • 1 1/2 teaspoonground cumin: Provides a warm (earthy note.)
  • 1 teaspoonground coriander: Adds a citrusy (floral touch.)
  • 1/2 teaspooncayenne pepper: Introduces a gentle heat.
  • 8garlic cloves (minced: Infuses the dish with a pungent, aromatic flavor.)
  • 2cinnamon sticks: Impart a sweet (woody aroma.)
  • 1/2 cupchopped fresh cilantro (for serving: Adds a fresh, herby finish.)
  • 1 tablespoonfresh lemon juice (for serving: Brightens the dish with a zesty note.)

Instructions

  1. 1

    Begin by stirring together the chicken or beef stock, onion, apricots, raisins, tomato paste, honey, salt, cumin, coriander, cayenne, garlic, and cinnamon sticks in your slow cooker.

  2. 2

    Heat your skillet over medium-high heat. Brown the lamb shank on all sides, which should take about 8-10 minutes, to lock in the flavors and juices.

  3. 3

    Transfer the browned lamb shank to the slow cooker, nestling it among the other ingredients. Cover and set to cook on LOW for approximately 8 hours, until the lamb is tender and falls off the bone.

  4. 4

    Once cooked, remove the cinnamon sticks. Stir in the fresh cilantro and lemon juice just before serving to add a burst of freshness and acidity.