Site Overlay


  • 1/2 cup dry red wine
  • 2 tablespoons Dijon mustard (heaping)
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 6 small lamb shanks
  • 1 head garlic, peeled, minced
  • 2 medium onions, coarsely copped
  • 2 large carrots, chopped
  • 1 lemon zest
  • 2 tablespoons fresh rosemary, chopped (heaping)


  1. Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
  2. Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 3 hours in a slow cooker/crock pot.  Use tongs to reverse the position of the shanks, top to bottom and cook for an additional 3 Hours.
  3. Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
  4. Pour the juices over the shanks, and serve. Serve With Rice, Cous Cous, Vegetables or Whatever Else You Want!

Leave a Reply

Your email address will not be published. Required fields are marked *

12 − eight =

Call Now Button