Ingredients

• 0.5 cups all-purpose flour
• 2.5 pounds lamb shanks
• salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 1 cup dry white wine
• 1 , 14.5 ounce
• 1.5 cups chopped onion
• 0.75 cups chicken broth
• 0.5 cups chopped celery
• 5 sprigs fresh thyme , leaves removed

Instructions

1. 1 Put flour into a shallow wide bowl. Season lamb shanks with salt and pepper; dredge through flour until coated, shaking off any excess flour.
2. 2 Heat a large skillet over medium heat; add butter and heat until foaming. Cook lamb shanks in hot butter until golden, about 5 minutes per side. Transfer lamb shanks to a slow cooker.
3. 3 Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; transfer to the slow cooker. Add tomatoes with their juice, onion, chicken broth, celery, and thyme leaves to the slow cooker.
4. 4 Cook on Low until lamb is very tender and almost falling off the bone, 6 to 8 hours. Transfer lamb shanks to a platter and cover with aluminum foil.
5. 5 Transfer sauce in the slow cooker to a large skillet; simmer over high heat until sauce is reduced to about 2 cups, 10 to 15 minutes. Season sauce with salt and pepper.

Nutrition per serving