In case you haven't noticed, the weather isn't exactly getting any warmer... and what better to warm you up, than a deliciously tender slow cooked lamb shank with mashed potato while you sit by the heater after a long, cold day!
This is my favouite recipe for lamb shanks, give it a whirl, I guarantee you your family will LOVE it like I do. Serves 4.
You will need:
A slow cooker - on high (or an oven proof ceramic or iron pot - oven heated to 160oC)
2 tbsp Olive oil
1 large onion, diced
2 large carrots, diced
1 zucchini, diced
8 button mushrooms, quartered
4 reasonably sized lamb shanks
1 x 400g can of chopped tomatoes
300 mL red wine
1 orange
2 bay leaves
a dash balsamic vinegar
2 rosemary sprigs
salt and pepper
& however many potatoes you need to mash.
Method:
1.In a hot frying pan, add oil, and onions and cook for 5 minutes, or until softened. Add the carrots and zucchini and mushrooms and cook for a further 5 minutes, or until onion has browned. Add the garlic and fry for another minute, then transfer to slow cooker or pot.
2. Add Lamb shanks to frypan, and brown on all sides. Add tomatoes and , wine, zest of the orange, finely grated or chopped, the juice of the orange (I like to finely chop the orange flesh and add too) and stir together. Add the bay leaves and rosemary and transfer the whole lot into pot, and ensure vegies are evenly surrounding the shanks. If you need to, top up with water so that the liquid comes half way up the shanks. Season with salt and pepper, and leave slow cooker for 1 1/2 hours before turning shanks, and cooking for a further 1 1/2 hours. (same applies to oven)
3. Remove bay leaves, rosemary sticks, and re-season if you need to... Serve with creamy, buttery mashed potato (or not, if you're a health nut) This dish is also yummy with cous cous.
Enjoy lovelies!
Love Miss Kit. x
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