Slow Cooker Lamb Shanks

Low and slow – seems to be the perfect answer for Sunday food. Comfort food at it’s best which was needed today after a long week!

I have a similar love for slow cooker meals as I do for traybakes as they are both so hands off, require minimal effort, minimal washing up yet they’re both so satisfying and tasty! The oven does all the work yet you get to take the glory!!! The meat on this shank was falling off the bone, it was delicious.

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My slow cooker has a saute mode so i can do  EVERYTHING in one pan. You can also take the pan out of the cooker and transfer it straight to the table! What’s not to love!!

I was very kindly given this crockpot by my hubby for Christmas…it’s pretty spenny!!..although i think hubby got this cheaper on a black friday deal or something and i’m sure all the other less expensive versions do exactly the same but I do love it and love the fact that I can use the different functions on this all in the same pot…like the saute and then slow cook mode. It’s got a bake mode and roasting mode too…Anyway just in case you wanted to know which one it was it’s THIS ONE

For this recipe you start by gently browing your lamb shanks. So set your slow cooker to saute mode or do this in a heavy based casserole dish on the hob and add your celery and your onion quarters too. Fry for a few minutes in a litle oil..

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Next add some rosemary sprigs and some fresh mint, some tomato puree abot 1 tbsp, some garlic puree and 2 garlic cloves and some chopped carrots.

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Now it’s time to add your liquids…so add 1 glass of red wine, 1 tin of chopped tomatoes and 300 ml lamb stock or vegetable stock. Season well.

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Now either pop the lid on and set your slow cooker to low and cook for 6 hours…or if using the oven tpo the lid on your casserole dish and pop into the oven at around 140C for 4 – 6 hours or until the meat is falling off the bone. If the gravy is too thin then simply add 1 tbsp or cornflour mixed with some of the sauce and then add this to the dish for the sauce to thicken.

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Then serve with some delicious sides…I went for roasted parsnips for this meal rather than throwing them into the pot with the other carrots  (which of course you can do too) but I like to have lots of different textures when I eat so sweet, sticky honey roasted pasrnips together with some peas to add some colour were the perfect accompaniments..

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….oh not forgetting some creamy mash to mop up the delicious gravy!

 

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So to recap here’s what you need:

  • Lamb shanks
  • 3 celery sticks – chopped
  • 1 onion – quartered
  • 2 garlic cloves
  • Fresh rosemary sprigs
  • Fresh mint leaves
  • 3 Carrots – chopped
  • 1 glass of red wine
  • 300ml lamb or veggie stock
  • 1 tin of chopped tomatoes
  • Cornflour – 1 tbsp
  • Tomato puree – 1 tbsp
  • Garlic puree – 1tsp
  • Salt and pepper
  • Mash, roasted parsnips and peas to serve!

…and here’s what you need to do:

  • Set your slow cooker to saute mode or simply use a heavy based casserole dish and start by browning your lamb shanks in a little oil on the hob. Add your celery and onions as well.
  • After a couple of minutes and when the meat is browned on all sides add the following: herbs, carrots, garlic, tomato puree, garlic puree. Give this a good stir.
  • Next add the liquids so the wine, stock and tinned tomatoes.
  • Season well
  • Now turn the slow cooker to slow cooker mode, pop the lid on and cook on low for 6 hours. Or if using the oven pop the lid on the dish and put into the oven at around 140C for 4 – 6 hours or until the meat is falling off the bone.
  • If the sauce needs thickening, simply add the cornflour. Mixing a tbsp of cornflour to 2 tbsp of the gravy, stirring and then adding back into the sauce. Mix and allow to simmer for a few minutes until the sauce is thickened.
  • Serve with some creamy mash, some honey roasted parsnips and peas.
  • For the parsnips simply cut the parsnips and lay onto a baking tray. Sprinkle some olive oil over them and a squeeze of honey and mix the parnips so that they are all coated. A sprinkle of salt and then into the oven at 180C for around 30/35 minutes.

Enjoy!! Hope you have all thawed out a little bit from the snow fall but if you haven’t this should help!

xx

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