Life has been full lately. Our family has lots of exciting things on the horizon which has kept me pretty busy all day every day. Yes there are days I feel overwhelmed but for the most part I am loving my active schedule! Unfortunately cooking always seems to take the back burner when my life is a bit crazy, but one of my solutions is to rely on my crockpot. It’s awesome to not have to stand in the kitchen cooking after a long day. Plus it keeps me on track eating healthy foods while minimizing takeout!
Lamb shanks, fresh veggies, rosemary, and a bit of red wine make this a light but comforting dish!
- 2 small leeks
- 6 garlic cloves
- 12 oz baby zucchini
- 1 large fennel bulb
- 4 celery stalks
- 3 carrot sticks
- large handful of baby potatoes
- 3 sprigs fresh rosemary
- 2 lbs lamb shanks
- 1/4 cup tomato paste
- 1/4 cup red wine
- 1 quart chicken stock
- 1 quart vegetables stock
- pecorino romano, to serve
- Prepare vegetables. Slice leeks in half lengthwise and wash out any dirt. Slice white part into thin half moons and place in the crockpot. Mince the garlic, chop the zucchini, remove the core and chop the fennel, chop the celery, and chop the carrots. Add them all to the crockpot. Place in the baby potatoes whole.
- Strip the rosemary leaves off the stems and mince. I had about 2 tablespoons. Stir vegetables to mix.
- Place the lamb shanks in between the vegetables. Add the tomato paste and red wine. Season generously with s&p.
- Add the quart of chicken stock and slowly pour in the vegetable stock until ingredients are just covered. I used about 2 1/2 cups vegetable stock.
- Cook on low for 8 hours.
- Serve with fresh grated pecorino romano. Lots of it!
You can always serve this over a bed of rice or quinoa but I was plenty happy with it as is.
Feel free to change out the vegetables to what you prefer… parsnips, turnips, radish, green beans, butternut squash, etc…
My actual soup full of fresh grated pecorino romano…