Braised Lamb Shanks with Prunes
Braised Lamb Shanks with Prunes
Rating: (1 rated)
  • 2 tbsp cornstarch
  • 1 cup (250 ml) chicken broth
  • 20 prunes, diced
  • 2 tbsp (30 ml) balsamic vinegar
  • 1 tbsp (15 ml) Dijon mustard
  • 4 lamb shanks
  • 2 tbsp (30 ml) olive oil
  • 4 shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tbsp (30 ml) honey
  • 1 star anise
  • 1 cup (250 ml) port wine
  • Preparation
  • In a slow cooker, combine the cornstarch with the broth, prunes, vinegar, and mustard.
  • In a large skillet, brown the shanks in the oil. Season with salt and pepper. Transfer to the slow cooker.
  • 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.
  • 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.
  • Description
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