Saturday, July 10, 2010

Lamb Shanks with Thyme and Rosemary

I love eating lamb shanks with the meat falling off the bone and this slow cooker recipe will do just exactly that! This is a great Winter recipe that I keep going back to. It's so easy to make since all I have to do is just pop all the ingredients into the slow cooker, set it on low heat and 4-6 hours later, a nice hearty meal awaits- minimal time, minimal fuss, maximum flavour!

Recipe adapted from July 2008, page 4


4 lamb shanks, French trimmed
plain flour, for dusting
salt and cracked black pepper
1 large carrot, coarsely chopped
1 Spanish onion, chopped
2 garlic cloves, crushed
400g can crushed tomatoes (with roasted capsicum)
3 cups (750ml) beef stock
3 sprigs rosemary
3 sprigs thyme
75g baby spinach leaves
100g mushrooms, sliced
Roast potatoes, to serve, if desired

  1. Add the carrot, onion, garlic, tomatoes, beef stock, rosemary and thyme into a slow cooker. 
  2. Dust the lamb shanks in the flour, salt and pepper, and shake off excess. 
  3. Heat a little olive oil in a large fry pan over medium-high heat. Cook the lamb shanks, in batches, for 3-4 minutes or until browned. 
  4. Add lamb shanks into the slow cooker, cover with the lid and cook for 4-6 hours on low setting.
  5. When almost ready to serve, stir through the mushrooms and baby spinach leaves. Cook for a few more minutes or until leaves are wilted. Serve with roast potatoes if desired.

Notes & Tips

The size of shanks can vary, so ensure all the shanks will fit in the pot before commencing.

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