Braised Lamb Shanks with Prunes
Braised Lamb Shanks with Prunes
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Braised Lamb Shanks with Prunes

Preparation
30 MIN
Cooking
8 H
Servings
4
Freezes
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Ingredients

Preparation

  1. In a slow cooker, combine the cornstarch with the broth, prunes, vinegar, and mustard.
  2. In a large skillet, brown the shanks in the oil. Season with salt and pepper. Transfer to the slow cooker.
  3. In the same skillet, brown the shallots. Add the garlic, honey and star anise. Cook for 1 minute, stirring constantly. Deglaze with the port wine and pour into the slow cooker. Stir to combine. Season with salt and pepper.
  4. Cover and cook on Low for 6 to 8 hours depending on the size of the shanks, or until the meat falls off the bone. Adjust the seasoning.

Note

This recipe is from Ricardo’s book "La mijoteuse: de la lasagne à la crème brûlée".

Comment

  1. I cooked it in a normal thick pan for 4 hours at very low heat as I don't have a slow cooker. It turned out so so so yummmm. The best lamb I ever had. Thank you Ricardo :)

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