{"id":1428,"date":"2025-04-01T00:31:03","date_gmt":"2025-04-01T00:31:03","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1428"},"modified":"2025-04-01T00:31:21","modified_gmt":"2025-04-01T00:31:21","slug":"slow-cooked-lamb-shanks","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2025\/04\/01\/slow-cooked-lamb-shanks\/","title":{"rendered":"Slow-Cooked Lamb Shanks"},"content":{"rendered":"\n<p>Servings: 4<\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 onion, chopped<\/li>\n\n\n\n<li>2 celery stalks, chopped<\/li>\n\n\n\n<li>2 carrots, chopped<\/li>\n\n\n\n<li>4 garlic cloves, minced<\/li>\n\n\n\n<li>2 cups stock (beef or chicken)<\/li>\n\n\n\n<li>1 can (14 oz) diced tomatoes<\/li>\n\n\n\n<li>2 tbsp tomato paste<\/li>\n\n\n\n<li>1 tsp dried thyme<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>4 lamb shanks<\/li>\n\n\n\n<li>Salt and pepper, to taste<\/li>\n\n\n\n<li>2 tbsp olive oil<\/li>\n\n\n\n<li>1 cup red wine<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepare the slow cooker:<\/strong> Add onion, celery, carrots, garlic, stock, tomatoes, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.<\/li>\n\n\n\n<li><strong>Sear the lamb shanks:<\/strong> Season lamb shanks with salt and pepper. Heat olive oil in a large saut\u00e9 pan over medium-high heat until nearly smoking. Brown the shanks on all sides, about <strong>5 <\/strong>minutes total. Transfer to the slow cooker.<\/li>\n\n\n\n<li><strong>Deglaze the pan:<\/strong> Remove the pan from heat and pour in the red wine. Return to medium-high heat, scraping up browned bits from the pan bottom. Simmer briefly, then add the wine to the slow cooker.<\/li>\n\n\n\n<li><strong>Slow cook:<\/strong> Cover and cook on high for 6 hours, following your slow cooker&#8217;s instructions. Once done, transfer the lamb shanks to a serving dish.<\/li>\n\n\n\n<li><strong>Make the sauce:<\/strong> Remove the bay leaf from the slow cooker. Using a blender or stick blender, puree the liquids and solids until smooth.<\/li>\n\n\n\n<li><strong>Serve:<\/strong> Pour some sauce over the lamb shanks and serve the rest on the side.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Servings: 4 Ingredients: Instructions:<\/p>\n","protected":false},"author":1,"featured_media":1429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-1428","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1428"}],"version-history":[{"count":2,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1428\/revisions"}],"predecessor-version":[{"id":1431,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1428\/revisions\/1431"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/1429"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}