Welcome to kidscookdinner.com, a site my sister and I started more than 5 years ago.   As the weather turns colder, I felt like something hearty and comforting for Sunday dinner so I turned to one of our favorite family dishes: Braised Lamb Shanks.  I make this the day before I want to eat it so the flavors really combine (and so it’s easy to skim the solidified fat off the top).  Ingredients are straightforward: lamb shanks, carrots, onions, garlic, chopped tomatoes, red wine, broth, and cannellini beans, and I serve it over couscous.

The first step is to really salt and pepper the lamb, and then brown it all over in a saucepan with a little olive oil.  Once the lamb shanks were browned, I put them in our slow cooker.

Meanwhile, the onions, carrots and garlic had to be chopped.

Then I sauteed the onions and carrots sauteed in the same saucepan in which I had cooked the meat.  Once they were softened and browned I added them to the slow cooker.

Then I added the wine, broth and tomatoes to the slow cooker and turned it on high for 6 hours.

This is what it looked like 6 hours later; the lamb was falling off the bone:

And this is what it looked like the next morning (with the oil and fat solidified).

I spooned most of the yellow stuff (fat) off, and about an hour before we were going to eat, reheated it on a low temperature.  I usually add the canned white beans at this point but forgot this time.  It still tasted great!

Final product.