There is a restaurant here in Houston called Aladdin’s. If you know, you know. Basically, they are buffet-style and one of the entrees is a giant lamb shank cooked in a gravy that tastes like nectar of the gods. It’s out of this world delicious!
I decided it was time to get creative and step outside of my comfort zone in the kitchen, and try to recreate these bad boys. Turns out, it’s easier than you would think!
I found these lamb shanks at my local grocery store (HEB in Hou), and had to ask the butcher behind the counter for them. He said they usually keep them in the back. They were about $11/each for over 1.5lbs each. Pretty good deal, I’d say!
Now, let’s dive into this divine and crazy easy recipe. Can’t wait for y’all to make this one!
Slow Cooker Mediterranean Lamb Shanks
- Crock pot/slow cooker
- 2- 1.5lb lamb shanks
- Homemade spice blend: 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp nutmeg
- 1 tbsp olive oil
- 1/2 white onion, roughly chopped
- 2 carrots, peeled and cut into thirds
- 4 cloves garlic, peeled
- 1 cup baby potatoes
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 cinnamon stick
- 1 cup red wine (I used Cabernet)
- 2 cups beef bone broth (I used Kettle&Fire)
- Half of a 28oz can whole peeled tomatoes w/ juice (I used Red Gold)
- 1 tsp salt
- 1 tsp black pepper
- Combine spices to create the spice blend.
- Remove lamb shanks from packaging and add to a pan/plate.
- Rub the spice blend well into all sides of both lamb shanks.
- Add 1 tbsp olive oil to a large skillet and brown both skanks on all sides, for 1 minute each. Transfer to crock pot/slow cooker.
- Dump the onion, carrot, garlic, potatoes, rosemary and thyme sprigs, and cinnamon stick into the crock pot on top of the shanks.
- Pour over red wine, bone broth, and canned tomatoes. Finish with salt and pepper.
- Cover the crock pot and cook on high for 3 hours, then knock it down to low for 2 hours.
- Enjoy how you prefer. I ate mine straight out of the pot!