Braised Lamb Shanks with Garlic Gremolata Recipe
Stir together the onion, carrots and smashed garlic cloves in a 5- to 6-quart slow cooker.
Sprinkle the lamb with 1 teaspoon each of the salt and pepper. Heat a large nonstick skillet over medium-high. Add the canola oil to the skillet; swirl to coat. Add the lamb shanks; cook, in batches if necessary, turning to brown on all sides, 6 minutes. Transfer the lamb to the slow cooker, discarding the drippings in the skillet. (Don't wipe the skillet clean.) Add the wine to the skillet, stirring to loosen the browned bits from the bottom of the skillet. Pour the wine mixture over the lamb in the slow cooker. Wrap the garlic head tightly in aluminum foil, and place in the slow cooker. Cover and cook on LOW until the lamb is tender, 6 to 7 hours. Transfer the lamb to a platter, discarding the cooking liquid; let the lamb rest 10 minutes.
Toss the panko with 1 Tbsp. of the olive oil, and place in a medium skillet over medium-high. Cook, stirring often, until the panko is golden brown, 2 to 3 minutes. Remove the garlic head from the slow cooker, and unwrap the garlic, discarding the foil. Squeeze the garlic into a medium bowl, and add the remaining 1/4 cup olive oil and 1/2 teaspoon each salt and pepper. Stir in the panko, parsley and lemon zest.
Remove the lamb meat from the bones; discard the bones. Divide the lamb among 6 plates; top with the garlic mixture.
Excerpted from Everyday Slow Cooker by The Editors of Cooking Light. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.