GLAZED LAMB SHANKS

Glazed Lamb Shanks image

Ideal on a night in for two, these slow-cooked shanks are packed with complex, grown-up flavors. The Guinness and honey nicely balance the lamb, while garlic lends zing.

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 4 servings.

Number Of Ingredients 18

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Ingredients

4 lamb shanks (about 20 ounces each)
4 garlic cloves, thinly sliced
1 cup lemon juice
4 tablespoons olive oil, divided
1 tablespoon each minced fresh thyme, rosemary and parsley
1 teaspoon salt
1/2 teaspoon pepper
SAUCE:
1 cup Guinness (dark beer)
1/4 cup honey
3 fresh thyme sprigs
2 bay leaves
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2 pounds Yukon Gold potatoes, peeled and cut into chunks

Steps:

Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight., Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker., In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking. , Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.

Nutrition Facts : Calories 822 calories, Fat 39g fat (12g saturated fat), Cholesterol 198mg cholesterol, Sodium 1122mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 3g fiber), Protein 57g protein.