50 Easy Healthy Crockpot Meals for Dinner

Name: 50 Easy Healthy Crockpot Meals for Dinner
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 serving
Ingredients: 4 lamb shanks; 2 tablespoons olive oil; 1 large white onion; 2 large carrots; 6 cloves garlic; Coarse salt and freshly ground pepper; 1 ½ cups red wine; 3 tablespoons cornstarch; 2 cups beef stock or broth; 14 oz tomato sauce; 2 tablespoons tomato paste; 2 beef bouillon cubes; 1 teaspoon fresh Rosemary; 2 bay leaves; 2 tablespoons fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
4
Calories
4626 kcal
Course
Main Course
Cuisine
American

50 Easy Healthy Crockpot Meals for Dinner

Soren Pugh

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Make this tender and juicy slow cooker lamb shanks in red wine sauce for a Sunday Supper/Holiday + get our 50 Easy Healthy Crockpot Meals for Dinner that will make your life in the kitchen a breeze. Most of these recipes only require you to do a quick prep, press a button, and let your crockpot do the job for you!

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Ingredients

Servings

4   lamb shanks trimmed of excess fat (4 to 6 lamb shanks depending on their size)
2   tablespoons  olive oil divided
1  large white onion  diced
2  large carrots peeled and sliced ½-inch thick. If on a keto diet, replace with celery
6  cloves  garlic minced
Coarse salt and freshly ground pepper
1 ½  cups  red wine like Carbenet Saunignon, Merlot, or Pinot Noir
3 tablespoons cornstarch or xanthan gum or 6 tablespoons of flour. Xanthan gum is the best thickener for a low-carb diet and cornstarch makes a great gluten-free thickener.
2  cups  beef stock or broth
14  oz tomato sauce
2  tablespoons  tomato paste
2  beef bouillon cubes crushed
1  teaspoon  fresh Rosemary  finely chopped
2  bay leaves
2  tablespoons  fresh parsley finely chopped

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Instructions

Prepare the lamb shanks: Remove them from the fridge about 1 hour before cooking. Wash and pat them dry with a paper towel.
(OPTIONAL) Sear: Heat 1 tablespoon of olive oil in a heavy-bottom pan over medium-high heat. Sear two shanks until browned on all sides. Repeat with remaining shanks and oil. Do not overcrowd the pan! NOTE: Although this step is optional, I recommend it because it will boost the color and flavor of the meat!
Cook: Transfer them to a 6-quart slow cooker bowl. Add in the onions, carrots, and garlic. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper, tossing well to combine. Reserve!
Make the sauce: In the same pan that you seared the shanks, pour in the red wine and allow to simmer over medium-low heat for 4-5 minutes. Then add 1 tablespoon of cornstarch or xanthan gum (or 2 tablespoon flour) slowly, whisking constantly, until no lumps are found. Let it reduce and thicken slightly, then pour it into the slow cooker along with the beef stock,  tomato sauce, tomato paste, bullion,  rosemary, and bay leaves.
Mix well to combine the ingredients. Cook on HIGH for 6 hours or on LOW for 8-10 hours, or until the lamb is fall-apart tender.
Remove the lamb shanks and cover them well. Skim fat from braising liquid if needed, using a slotted spoon.
Thicken the sauce: Transfer the sauce to the pan that you seared the shanks and turn on the heat to medium-low. In a small bowl, whisk 2 tablespoons of cornstarch or xanthan gum (or 4 tablespoons of flour) with ¼ cup of the sauce from the pan until completely dissolved.
Pour the mixture into the pan, whisking quickly until completely smooth. The sauce must simmer for 4-5 minutes, or until thickened to desired consistency.
Serve: Garnish with chopped parsley and serve over mashed potatoes/cauliflower and a side of steamed peas.

Equipments used:

Notes

STORAGE
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat braised lamb shanks gently, covered, in the microwave on 50% power, turning midway through reheating.STO

Nutrition Information

Show Details

Calories 462.6kcal (23%) Carbohydrates 22.9g (8%) Protein 43.7g (87%) Fat 14.1g (22%) Saturated Fat 3.4g (17%) Polyunsaturated Fat 1.5g Monounsaturated Fat 8g Cholesterol 127.3mg (42%) Sodium 1157.7mg (48%) Potassium 1356.2mg (39%) Fiber 9.3g (37%) Sugar 8.3g (17%) Vitamin A 6302.1IU (126%) Vitamin C 23mg (26%) Calcium 83.5mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 4626 kcal

% Daily Value*

Calories	462.6kcal	23%
Carbohydrates	22.9g	8%
Protein	43.7g	87%
Fat	14.1g	22%
Saturated Fat	3.4g	17%
Polyunsaturated Fat	1.5g	9%
Monounsaturated Fat	8g	40%
Cholesterol	127.3mg	42%
Sodium	1157.7mg	48%
Potassium	1356.2mg	29%
Fiber	9.3g	37%
Sugar	8.3g	17%
Vitamin A	6302.1IU	126%
Vitamin C	23mg	26%
Calcium	83.5mg	8%
Iron	6mg	33%