Just the Recipe! Lamb Shank Decadence 7/9/21

I have a fondness for Lamb Osso Bucco in the fall and winter months, but during the summer the heavy sauce and richness of the lamb just don't harmonize with the dog-days-of-summer. So, I created this "light" version of lamb shank. This recipe sings because the broth, veggies, herbs, and lamb create a summertime decadence that will quench your desire for luxurious flavors. An added perk is the fact that you don't have to spend hours prepping and cooking a meal in a hot kitchen. It's a win, win!

Use a 6 qt. slow cooker, set on brown/sauté (I use a Cuisinart)

Preheat to 400˚ and add:

3 Tbsp. Avocado Oil

2 lbs. Lamb shank (2-lamb shank)

While browning and flipping the lamb sprinkle with the following spices:

1 Tbsp. Curry

2 tsp. Black Pepper

1 Tbsp. Kosher Salt

Brown the above ingredients for approximately 5 minutes and then reduce heat to 375˚. Add the following and continue turning meat and veggies as needed:

2 X-Large Garlic Cloves (unpeeled)

1 Onion (Quartered)

2-4 Carrots (peeled, trimmed, and left whole)

1 Sweet Potato (Quartered) optional

Change cooking method to "slow cooker" and place on high temperature. Add:

48 oz. Chicken Stock

2 stems Fresh Mint (10-12 leaves total)

4 Bay Leaves (dried)

1 Lime (halved)

Cover and cook approximately 5 hours or until the meat on the shank literally falls-off the bone.

Serve by itself or with pita bread or saffron rice.

P.S.

Bobby and I skipped the rice and bread, but the broth is so divine you may want the rice to absorb the fabulous flavors for added "Yum".