Tuesday, December 14, 2010

Slow cooked lamb shanks on creamy mash

I love slow cooked lamb shanks.

Here's a recipe I found in a newspaper.

I cooked it in the slow cooker and it was beautiful.

It's really a 'winter' recipe, but who cares when you eat it!

6 lamb shanks - frenched
1/3 cup plain flour
1/2 tspn ground coriander
1 tspn ground cumin
1/4 cup olive oil
1 large onion, chopped
1 clove garlic, chopped
1 large carrot, chopped
1 large parsnip, finely chopped
1/3 cup pearl barley (or a can of chickpeas if preferred, rinsed and drained)
2 tspn chopped fresh rosemary
2 tspn chopped fresh thyme
2 cups vegetable stock
1 x 420g can crushed tomatoes

1. combine the flour, coriander and cumin in a plastic bag or on an plate. coat shanks with seasoned flour and shake off any excess.
2. heat oil in a saucepan, add lamb and cook until well browned on all sides. remove lamb to a waiting plate.
3. drain excess oil from the pan, leaning a splash for remaining ingredients. add onions and garlic, cook while stirring, until soft.
4. add vegetable, barley and herbs. cook for 5-10 minutes until vegetables are just softening. add stock and tomatoes.

Conventional cooking:
1. place shanks on top of vegetable mixture, gently immersing shanks.
2. cover and cook for 2-3 hours, turning lamb once or twice.

Slow cooked method:
1. place vegetable mix into the bottom of the slow cooker.
2. position lamb shanks evenly on top of vegetables.
3. pour stock over all ingredients.
4. cover and cook on low for 8-10 hours.

Serve shanks on mashed potato, mashed with plenty of butter and pepper, and a ladle or two of vegetables and gravy on top.


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