We asked Aussie Lamb Chef Adam Moore for advice on cooking lamb at home, now that the kids are back in school, and the heat of summer is starting to fade. His response? “It’s the perfect time of year for slow-cooking! Dust off the crock pot and pick up some lamb shanks for a fool proof, flavorful dinner.”

Lamb shanks are widely available and economical, yet often overlooked at the meat counter as many consumers aren’t sure what to do with them. They’re ideal for long, slow cooking, giving home chefs loads of flavorful, moist, tender, fall-off-the-bone meat that’s hard to overcook.

“I like the versatility of lamb shanks,” says Adam. “Once you braise them, you can shred them up for tacos, pasta dishes, pizzas, or sandwiches. And just by changing the braising liquid, you can go in almost any direction for flavor, from Asian to Latino, or American comfort food.”

Here’s a recipe from Chef Adam that proves his point:
Crock Pot Aussie Lamb Shanks with Butternut Squash.

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