1 lamb shank (2 to 4 pounds)
¼ pound butternut squash, cubed
¼ pound turnip, cubed
¼ pound roasted red potatoes, cubed
¼ pound parsnips, cubed
1 celery stalk, cut into 1 inch pieces
1 carrot cut into 1 inch pieces
1 onion, cut and cubed
1 beet, cubed
1 cup flour, seasoned with salt & pepper
1 tablespoon olive oil
1 boneless beef chuck roast, about 3 pounds
2 cloves garlic, chopped
½ cup tomato sauce
2 or 3 bay leaves
2 sprigs of fresh thyme
½ cup red wine
1 cup beef stock


1. Wash, cut and peel root vegetables.
2. Roll chuck roast in flour mixture, covering all sides and shaking off excess flour.
3. Heat pan over medium, add oil and sear or brown chuck roast on all sides.
4. Place all of the vegetables on the bottom of the crock pot and lay the chuck roast on top of the vegetables.
5. Add the garlic, tomato sauce, herbs, wine and beef stock and cover.
6. Set crock pot to either eight hours on low or four hours on high.

Recipe courtesy of Julie Geary, Classic Cooks Catering, 2010.

The lamb shank – a very tasty and inexpensive cut of meat but known to be one of the tougher pieces so you need to know how to prepare it. Julie Geary of Classic Cooks shows you how to slowly braise and cook it so it becomes a very tender and delicious piece of lamb.

The secret is to braise, cook in the proper liquids and slowly simmer on the stove or in the oven for a few hours. It is a good recipe for a long, cold, rainy afternoon. For the last hour or so simply add your own assortment of root vegetables to the pot (such as potatoes, onions, carrots, turnips or even beets) and enjoy one of the best tasting meals you have had in a long time.

Lamb Shank
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