Slow-Cooker Easter Lamb
Approved by the Delish Test Kitchen
Jump to recipeIf braised lamb for Easter dinner intimidates you, good news: it only looks that way. You can hack it in your slow cooker with a few key spices (we raided our pantry for McCormick Ground Mustard and Pure Ground Black Pepper to bring out the meat's rich flavor). The resulting fall-apart tender meat = worth it.
Ingredients
- 4 lb.
lamb shanks
kosher salt
McCormick Pure Ground Black Pepper
- 2 tsp.
McCormick Ground Mustard
- 1 Tbsp.
vegetable oil
- 1
large yellow onion, sliced into rounds
- 3
medium carrots, peeled and cut into thirds
- 2
garlic cloves, thinly sliced
- 3
fresh sprigs rosemary
- 4 cups
beef broth, divided
Freshly chopped parsley, for garnish
For Gravy:
- 1 Tbsp.
butter
- 1
shallot, minced
- 1
packet McCormick Original Country Gravy Mix
- 1 cup
whole milk
Directions
- Step 1Season lamb shanks all over with kosher salt, McCormick Pure Ground Black Pepper, and McCormick Ground Mustard. In a large skillet over medium heat, add oil and sear lamb on all sides.
- Step 2To your slow cooker, add onion, carrots, and seared lamb. Scatter garlic and rosemary and pour over 3 cups broth.
- Step 3Cook, covered, until tender, on low for 9 hours or high for 4½ to 5. Remove from slow cooker and let rest 10 minutes.
- Step 4Make gravy: In a small saucepan over medium heat, melt butter. Add shallot and cook until fragrant, 1 to 2 minutes. Reduce heat to low and sprinkle over McCormick Original Country Gravy Mix and stir until coated. Add milk and remaining broth to pan and whisk frequently. Bring mixture up to a simmer for 1 minute, then remove from heat.
- Step 5Garnish lamb with parsley and serve with gravy.
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