How to Make It
1. Stir together onion, carrots, and smashed garlic cloves in a 5- to 6-quart slow cooker.
2. Sprinkle lamb with 1 teaspoon each salt and pepper. Heat a large nonstick skillet over medium-high. Add canola oil to skillet; swirl to coat. Add lamb shanks; cook, in batches if necessary, turning to brown on all sides, 6 minutes. Transfer lamb to the slow cooker, discarding the drippings in skillet. (Don’t wipe the skillet clean.) Add wine to skillet, stirring to loosen browned bits from bottom of skillet. Pour wine mixture over lamb in slow cooker. Wrap garlic head tightly in aluminum foil, and place in slow cooker. Cover and cook on low until lamb is tender, 6 to 7 hours. Transfer lamb to a platter, discarding cooking liquid; let lamb rest 10 minutes.
3. Toss panko with 1 tablespoon olive oil, and place in a medium skillet over medium-high. Cook, stirring often, until panko is golden brown, 2 to 3 minutes. Remove garlic head from slow cooker, and unwrap garlic, discarding foil. Squeeze garlic into a medium bowl and add remaining 1⁄4 cup olive oil and 1⁄2 teaspoon each salt and pepper. Stir in panko, parsley, and lemon zest.
4. Remove lamb meat from bones; discard bones. Divide lamb among 6 plates; top with garlic mixture.
Also appeared in: Cooking Light, September, 2021,Soups & Stews