Created by: ImPat
Created on September 26, 2014
Slow Cooker Lamb Shanks
"This recipe is by Julie Goodwin the first Australian MasterChef. I have since made this using my older crock pot and it took 6 hours to cook 2 lamb shanks which each weighed just under 500 grams each. Though my sauce would not reduce down on the high setting so I transferred into a pot and boiled on the stove and to add a gloss to the sauce I added a cornflour/cornstarch slurry which also helped to thicken it - would definitely suggest you have some crusty bread on hand to mop up the delicious sauce."
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Prep Time: 30mPT30M
Cook Time: 6hPT6H
I loved this! I love braised lamb shanks and this was a really nice version with the veggies. Thanks for sharing, Pat. Made for For Your Consideration tag..
- 2 tablespoons oil (olive oil)
- 4 shanks (1 kg) lamb (French trimmed)
- 75 grams all-purpose flour (plain, 1/2 cup)
- 2 medium (300 grams) brown onions
- 2 medium chopped (240 grams) carrots
- 4 garlic cloves (minced)
- 2 tablespoons tomato paste
- 250 ml red wine (1 cup)
- 2 cups(500 ml) low-sodium beef stock (2 cups)
- 2 cans (400 grams) tomatoes (chopped)
- 2 tablespoons granulated sugar
- 1 bouquet garni (see note)
What You Will Need
No special items needed.
Heat half the oil in a large frying pan.
Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
Add remaining oil into the same pan and sauté onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
Cover and cook for 6 to 8 hours on the low setting or until lamb is soft and fall off the bone (see notes).
Remove the lamb from the slow cooker and cover to keep warm.
Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thicken slightly, removing any fat from the surface.
Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
Suitable to freeze but not to microwave.
JULIE'S NOTES - I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually bay leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded
- Serving Size: 1 (710 g)
- Calories 1126.9
- Total Fat - 78.1 g
- Saturated Fat - 28.2 g
- Cholesterol - 182.5 mg
- Sodium - 857 mg
- Total Carbohydrate - 52.5 g
- Dietary Fiber - 5.6 g
- Sugars - 12.6 g
- Protein - 49.2 g
- Calcium - 102.7 mg
- Iron - 5.7 mg
- Vitamin C - 20.4 mg
- Thiamin - 0.5 mg