SLOW COOKER LAMB SHANKS
This recipe is by Julie Goodwin the first Australian MasterChef, saving here as I plan on making it later this month but want to be able to scale it back for 2 persons. Times are estimated.
Provided by ImPat
Categories Lamb/Sheep
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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 the 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 by leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.
SLOW-COOKER LAMB SHANKS
Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h10m
Number Of Ingredients 12
Steps:
- If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
- Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
- After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium
SLOW ROASTED LAMB SHANKS
"There are very few thing as tasty as slow cooked lamb shanks." Those are the comments from the the cook who originally submitted the recipe. I adopted this recipe. Let's have some fun and try this one. The reviewers seem to have liked it!
Provided by Acerast
Categories Lamb/Sheep
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 475 degrees.
- Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan.
- Roast for 25 minutes, or until nicely browned.
- Remove from oven.
- Reduce oven temperature to 250 degrees.
- Heat the olive oil in a large saute pan over medium-high heat.
- Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until the vegetables soften, then caramelize.
- Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and parsley.
- Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
- Boil until the liquid has reduced by one third.
- Pour over the lamb, spreading the vegetables over, but not completely covering, the shanks.
- Add enough of the water, chicken broth or lamb stock to almost cover the meat.
- Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every hour or so, and adding liquid as needed.
- Remove the foil during the last 30 minutes of cooking.
- At this point, the lamb should be fork-tender and falling off the bone.
- Remove the shanks from the pan and let cool to room temperature.
- Strain the braising liquid, pushing on the vegetables to get all of their goodness and skim off the fat. Best to refrigerate overnight and skim off the solidified fat.
- When ready to serve, slowly reheat the shanks in the braising liquid.
- To serve, roast your favorite root vegetables and spoon onto serving plates, center a lamb shank on each plate and spoon a little of the braising liquid over the top.
- Garnish with parsley, if desired.
SLOW COOKED LAMB SHANKS
Make and share this Slow Cooked Lamb Shanks recipe from Food.com.
Provided by Alyce C.
Categories Lamb/Sheep
Time 8h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
- Add the tin tomatoes and wine to onion and carrot mixture.
- Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
- Add shanks to mixture in the slow cooker.
- Slow cook on high for 4 hours then low for 2 - 4 hours.
- Serve with mash potatoes.
Nutrition Facts : Calories 1792.8, Fat 80, SaturatedFat 35, Cholesterol 514.7, Sodium 1031.3, Carbohydrate 65.3, Fiber 9.6, Sugar 21.9, Protein 152
SLOW COOKED LAMB SHANKS IN RED WINE
My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I've made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary's then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do.
Provided by Summerwine
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 F degrees.
- Season the lamb shanks with salt and pepper.
- In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
- In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
- Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
- Pour the wine mixture over the lamb shanks; top up with water if needed.
- Cover; put in oven and cook for 2 1/2 - 3 hours until very tender.
- Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
- Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
- Serve up on individual plates and enjoy.
Nutrition Facts : Calories 1741.9, Fat 85.1, SaturatedFat 34.8, Cholesterol 612, Sodium 923.2, Carbohydrate 15.5, Fiber 1.6, Sugar 7.3, Protein 181.9
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