You all probably know by now that I don’t spend a lot of time running to town to shop but, when I do, I like to pop in to our local Goodwill store to see if I might just find a treasure or two. Look what I found for just $3!!!!! It was like new and didn’t look like it had been used at all. I’m such a kitchen-anything collector, and just couldn’t pass this up for only $3! (You can still buy them brand new at Target for about $40.)

The difference between a slow cooker and a crock pot is more than the crockery liner on the crock pot. The slow cooker’s heat source is on the bottom and the crock pot’s heat source is on the sides. Both “braise” the meat, which means that they use a low, moist heat to cook. Of course, you can use most crock pot recipes in the slow cooker, and vice-versa. I used my “new” old vintage slow cooker to make the easiest and yummiest braised lamb shanks for supper the other night and Farmer Bob rated it a #10 and declared it a keeper!

I used 4 of our own lamb shanks for this recipe. One will easily feed one person, they are so meaty. The bone and all the connective tissue add so much richness to this dish and, since our lamb is grass fed and lean meat, you don’t end up with a greasy mess. It’s comfort food at its finest! I served it over mashed potatoes and made a rich gravy from the broth. Oh my goodness! Here are the shanks in the slow cooker and topped with all the recipe ingredients. No browning of the shanks first, no sautéing anything, no mixing….just put everything in the pot and forget about it till supper time. Easy! Oh, and your house will smell HEAVENLY!

Easy Fox Trot Farm Lamb Shanks in the Slow Cooker or Crock Pot

4 Fox Trot Farm Lamb Shanks, thawed*
1 (14 1/2 oz.) can diced tomatoes, undrained (save can for next step)
1/4 tomato can of red or white wine
3/4 tomato can of water
2 whole garlic cloves, smashed
1 envelope dry onion soup mix
Ground black pepper
3 sprigs fresh rosemary
1/2 tsp. dried thyme

Rinse off the shanks and dry with paper towels.
Add remaining ingredients in order given. (Tuck the garlic cloves down in the liquid.)
Cook on medium setting on slow cooker or low on crock pot till meat is tender. 6 hours or so in the slow cooker, maybe an hour or so more in the crock pot.
Remove shanks from broth and set aside.
Make gravy with the broth your favorite way. I used a flour slurry for mine. (Basically, you mix some flour with water and stir out the lumps. It should look like heavy cream. Stir that slowly into simmering broth until it’s as thick as you like. Be careful not to use too much but, if you do, then just add a bit of hot water to thin it out.)
Season gravy to taste. (If you need to, add salt and pepper.)
Place the shanks back in the gravy and turn to coat; heat through.
Serve over mashed potatoes, rice, or noodles and top with gravy.

*How to thaw shanks quickly: Place a large bowl or pot into the sink and put the packaged frozen shanks in. Fill will cold water and allow the water to slowly drip into the container and drain out over the side. The moving cold water will thaw the shanks in 45 minutes or so, depending on the size of the shanks. This is the safest way to quickly thaw meat, poultry, and seafood.

If you would like to try this recipe, come by and pick up some of our lamb shanks. They’re on sale right now for $7.99/pound! Our sheep are grass fed and processed at a certified humane and USDA inspected facility.

Call or text me at 803-804-3541 if you would like to come by during the week, or just come to our farm market on Sundays from 1:00-5:00. We appreciate your business!

EIEIO!
Debbie