I’m not going to lie, I was cocky about this recipe. So cocky was I in the foolproof nature of this meal that I started writing today’s post last night, before I’d even SEEN what was waiting for me in the crockpot.
They say pride cometh before a fall but when it comes to slow cooking, pride maketh mouth wateringly tender, falling-off-the-bone lamb taste even sweeter.
As the weather gets cooler, the slow cooker becomes my best friend. It wasn’t always like this. In fact, I remember when my friend Chloe presented me with my Kambrook as an engagement present. We both looked at the box, bemused. What does one do with a slow cooker? I carried it home on the bus and mused further as to the purpose of such a contraption.
As I’ve now learnt, the purpose of the slow cooker is to produce freakin’ awesome meals that redefine the concept of ‘fast food’. Nothing makes me smugger than whacking a bunch of ingredients in my crock pot, merrily switching it onto low, then going about my day while dinner bubbles away. So smug am I that I like to inform work colleagues, friends, my mother that the slow cooker is on and dinner is practically ready. Some are jealous, many don’t care but sharing my slow cooker wisdom is something I can’t stop doing.
Cheaper cuts like lamb shanks are perfect for the old SC. I always try and buy trimmed or frenched, organic shanks as they fit better in the pot. This is one of my fave, ‘feels decadent but really just uses stuff I’ve got in the cupboard’ meals. Hope you enjoy it as much as I do!
Ingredients (Makes 2 servings)
- Trimmed lamb shanks (one or two per person)
- 1/2 brown onion, diced
- 2 cloves of garlic, crushed
- 1/2 cup beef stock (I use homemade or Celebrate Organic Stock)
- 1/2 cup red wine
- 3/4 tin diced tomatoes (I use Macro Organic Diced Tomatoes from Woolies)
- Handful of mushrooms, chopped
- 1 large sweet potato, cut in half lengthways
- 1 large carrot, cut in half lengthways
- Olive oil
- Sea salt and cracked black pepper
- Flour for coating the lamb (I use wholemeal spelt)
- Heat a splash of olive oil over medium heat
- When warm, add the onion and saute gently
- When onion is almost cooked through, add the crushed garlic
- Move around the pan a little then remove from heat and pour into the slowcooker
- Return pan to the heat and pour in the beef stock and red wine
- Bring to the boil, reduce heat and simmer to de-glaze the pan
- Pour into the slowcooker
- Chuck lamb shanks into a ziplock bag (or similar) and add the flour
- Toss and shake the bag around to coat the shanks in flour
- Heat a decent dollop of oil over low/medium heat in the frypan
- Open the bag, shake off excess flour and place lamb shanks in the frypan
- Turn a couple of times till browned all over then add to the slowcooker
- Pour oven tomatoes, add mushrooms and sprinkle in a decent helping of sea salt and black pepper
- Cook for 8 hours on ‘low’
- When shanks are around 45-60 min out from being done, switch the oven on and pre-heat to 160c
- Line a baking tray with baking paper and place potato and carrot cut side up on the tray
- Drizzle with olive oil, sprinkle with sea salt and place in the oven
- Roast veggies for around 45-60min or until soft and tender
- Whack cooked veggies in a food processor or blender and whizz till smooth and creamy
- Serve shanks with sweet mash