Slow Cooker Creamy Lamb Shanks with Morels Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is clean and positioned on a stable, heat-resistant surface. If using dried morels, rehydrate them in warm water according to the package instructions until they are soft and pliable, then drain them thoroughly.

Prepare your serving plates by warming them slightly in the oven or under hot water, as this will help keep the creamy sauce at the perfect temperature once the lamb is plated.

Have all ingredients measured and ready to add to the slow cooker to make the assembly process efficient and quick.

Instructions

Assembly of ingredients

1. 1Assemble ingredients
   Place the raw lamb shanks into the bottom of the slow cooker insert. Scatter the rehydrated morel mushrooms evenly over the lamb to ensure they distribute their earthy flavor during the long cooking process.
   Look for Lamb shanks are arranged in a single layer at the bottom of the vessel.
   Tip Ensure your morels are well-rehydrated before adding them to the pot for the best texture.

The lamb shanks are properly arranged in the base of the slow cooker with the morels scattered over them. The ingredients are ready to be seasoned and covered with the cream and stock powder.

Slow cooking process

2. 2Season and cook
   Sprinkle the veal stock powder over the lamb and mushrooms. Pour the heavy cream over the ingredients. Cover the slow cooker and cook on the low setting for 8 hours until the meat is tender, reaches an internal temperature of 145°F (63°C), and let the meat rest for at least 10 minutes before serving.
   Look for The sauce should be bubbling gently and the meat should be very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not stir the contents after adding the cream; let the slow cooker do the work.

The slow cooker is set to the low heat setting. The mixture is cooking steadily, with the cream and stock creating a rich, aromatic environment that will tenderize the meat over the next eight hours.

Plating and resting

3. 3Plating
   Carefully remove the lamb shanks from the slow cooker and transfer them to a warm plate. Drizzle the remaining creamy morel sauce from the slow cooker over the meat before plating.
   Look for The meat is glossy, tender, and the sauce has thickened slightly upon standing.
   Tip Serving on a pre-warmed plate helps keep the creamy sauce at the perfect consistency for longer.

The lamb is tender and ready to be removed. The sauce has a glossy, thick consistency and the mushrooms are soft. The meat is resting on a warm plate to ensure maximum succulence before serving.

Common mistakes

A common mistake is failing to rehydrate the mushrooms adequately, which can leave them with a tough or chewy texture. Another issue is overcrowding the slow cooker; ensure the shanks have enough room to sit in the liquid to cook evenly.

Do not lift the lid of the slow cooker frequently during the cooking process, as each time you open it, heat escapes and the cooking time is extended. Finally, do not rush the resting phase, as serving the meat immediately after removing it from the heat can result in a loss of moisture.

How to tell it’s done

The lamb shanks are fully cooked when the meat is exceptionally tender and easily pulls away from the bone with a fork. The internal temperature of the thickest part of the meat must reach at least 145°F (63°C).

Because this is a whole cut of meat, it is essential to allow the shanks to rest for at least 10 minutes after removing them from the slow cooker; this resting period allows the juices to redistribute throughout the muscle fibers, ensuring the final result is as succulent and flavorful as possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest