Not your mother’s lamb shanks
Lamb Shanks have changed remarkably since my mother cooked them. The lamb shanks themselves are still the same, it’s the ingredients and method of cooking that my mother wouldn’t recognise.
Shanks were once classed in the frugality basket but, although they’re still great value for money, you can produce a gourmet meal from this old favourite.
- Brown the meat first. The slow cooker isn’t about hurling everything in and turning it on.
- Don’t use too much liquid. If the shanks look like they’re in a bathtub, take off the lid for a short time so the liquid can go away.
- Garnish with fresh rosemary
Slow Cook Lamb Shanks
Ingredients
- Two lamb shanks
- 1/2 cup vegetable stock
- 1/2 cup red wine
- 1 large carrot
- 2 medium onions
- bay leaf
- teaspoon brown sugar
- sprig rosemary
- clove garlic
Method
- Brown shanks in a heavy pan
- Add chopped carrots and onions to the slow cooker.
- With a slotted spoon, remove shanks to a large plate or board. Score the outside of the lamb shanks and rub crushed garlic into them, sprinkle on a little salt, add shanks to the slow cooker
- Add the sugar, wine, bay leaf and stock.
- Cook for either 10 hours on low or 6 hours on high.
cannygranny.org
Nicko has an interesting recipe with cranberry sauce
