Slow cooked lamb shanks

Tuesdays are reserved for netball, and every week the Hoopers get on court for a riotous run around in Victoria. But this week our game wasn’t until 8.15pm, so I decided to whip out my new favourite toy, the slow cooker, so that Fleur and I could have an early supper before playing.

Ingredients for this recipe include:

  • 4 lamb shanks
  • 2 tomatoes
  • 1 onion
  • 5 cloves of garlic
  • 1 glass or red wine
  • 200ml lamb stock although veg or chicken would be fine too
  • 1 tablespoon of balsamic vinegar
  • squirt of tomato puree

On Tuesday morning I got up and browned the lamb shanks. While they were in the pan, I chopped up the onion and tomatoes (this took all of ten minutes).

IMG_4137

Then simply sink the shanks into the the wine and stock, and add all your other ingredients. Set your cooker to low and leave to stew for 8 hours while you go off and do whatever you please (in my case… go to work).

IMG_4140

On my return, at 6.30pm the flat smelled glorious. All I did was remove the shanks from their cooking liquour and kept them warm under some foil. Then I poured all the juices into a pan and reduced on a high heat for 15mins.

IMG_4170

Fleur and I had our shanks with peas and cous cous, but I reckon they would be fab with mash, or even rice. The meat just slid off the bone and the sauce was full of the flavour of lamb. Seriously easy and a real winner in the numma department.

IMG_4171

IMG_4172

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s