Braised Lamb Shanks with Prunes
Braised Lamb Shanks with Prunes
Ingredients
- 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
Instructions
- 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.
Braised Lamb Shanks with Prunes