Lamb shanks can be tough, so cooking low and slow is the answer if you want soft succulent meat. Using the Slow Cooker is one of the best and easiest ways to ensure it's melt in the mouth tender.
Seared first to seal in all the flavour, rubbed with your favourite marinade- mint in this case and then slow cooked for 4-6hrs. You could also do this in the oven, but the SC is much more economical.
I've made my mint sauce....
(Recipe at the bottom of the page)
but you can use a jar.
This feeds 2 but it's easy to adjust the quantities to feed 4 or more.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Chop the onion.
Chop the mint leaves.
Chop the garlic
Chop the parsley
.
Using 3-4 mint leaves, add them to a small bowl.
Shred them, add a chopped garlic clove and 1 tbsp of oil.
Mix everything together.
Place the lamb in a dish.
Rub the mixture all over.
Cover with cling film or foil and place in the fridge for 1-2hrs.
30 minutes before cooking, take the meat out of the fridge and allow to come to room temperature
Heat a frying pan on a medium heat
Add the oil and butter then add the marinated lamb.
Season with salt and pepper.
Fry on all sides to sear the meat.
Turn over frequently- every 2-3mns, to ensure all sides are seared.
Once done, place in the Slow Cooker.
Add the onion and garlic to the frying pan and fry fir 3-4mns to deglaze the pan.
Add the flour and stir through for 2-3mns.
This will thicken the liquid from the lamb to give you a good gravy.
Transfer into the SC with the lamb.
Crumble over the stock cube.
No liquid is required as the SC will produce its own.
Place the lid on and cook on Low for 4-6hrs or on high for 3-4hrs.
Once cooked, remove from the Sc, place on a board, cover with foil, and allow to rest whilst you make the gravy.
The liquid in the SC should be thick so all that's needed is to add 2 tsp of mint sauce
(Recipe at the bottom of the page)
You can add some gravy granules for quickness too.
Turn the heat to high and stir so everything is blended.
Taste and adjust your seasoning if needed....add more mint sauce or liquid if needed.
This can be done on the stove if preferred by transferring into a pot., bring to a boil and simmer for 2-3mns.
To serve-
Add the lamb to your plates,add potatoes and veg, pour over the gravy and a sprinkle of parsley
Enjoy
For the Mint Sauce:-
A good bunch of mint
A pinch of salt
2 tspns caster sugar but granulated will do
3 tblspns boiling water
6 tblspns vinegar ( I use white wine but malt is good too )
Pick the leaves from the mint
Sprinkle in a pinch of salt and chop
Put into a dish , add the sugar and boiling water and stir well
Leave to cool for a few minutes
Add the vinegar and stir well
Taste and adjust sugar and/or vinegar if needed
This will keep n the fridge in a sealed jar for a couple of weeks
Easy swaps-
Lamb shanks for steaks ir chops.
fresh mint for a jar
Garlic cloves for dried.
Parsley for Coriander
.
SC for oven:- Sear as directed, then transfer to an ovenproof dish, cover with foil and slow roast for 2-3 hours at 170°
Ingredients
Directions
Prep:-
Chop the onion.
Chop the mint leaves.
Chop the garlic
Chop the parsley
.
Using 3-4 mint leaves, add them to a small bowl.
Shred them, add a chopped garlic clove and 1 tbsp of oil.
Mix everything together.
Place the lamb in a dish.
Rub the mixture all over.
Cover with cling film or foil and place in the fridge for 1-2hrs.
30 minutes before cooking, take the meat out of the fridge and allow to come to room temperature
Heat a frying pan on a medium heat
Add the oil and butter then add the marinated lamb.
Season with salt and pepper.
Fry on all sides to sear the meat.
Turn over frequently- every 2-3mns, to ensure all sides are seared.
Once done, place in the Slow Cooker.
Add the onion and garlic to the frying pan and fry fir 3-4mns to deglaze the pan.
Add the flour and stir through for 2-3mns.
This will thicken the liquid from the lamb to give you a good gravy.
Transfer into the SC with the lamb.
Crumble over the stock cube.
No liquid is required as the SC will produce its own.
Place the lid on and cook on Low for 4-6hrs or on high for 3-4hrs.
Once cooked, remove from the Sc, place on a board, cover with foil, and allow to rest whilst you make the gravy.
The liquid in the SC should be thick so all that's needed is to add 2 tsp of mint sauce
(Recipe at the bottom of the page)
You can add some gravy granules for quickness too.
Turn the heat to high and stir so everything is blended.
Taste and adjust your seasoning if needed....add more mint sauce or liquid if needed.
This can be done on the stove if preferred by transferring into a pot., bring to a boil and simmer for 2-3mns.
To serve-
Add the lamb to your plates,add potatoes and veg, pour over the gravy and a sprinkle of parsley
Enjoy
For the Mint Sauce:-
A good bunch of mint
A pinch of salt
2 tspns caster sugar but granulated will do
3 tblspns boiling water
6 tblspns vinegar ( I use white wine but malt is good too )
Pick the leaves from the mint
Sprinkle in a pinch of salt and chop
Put into a dish , add the sugar and boiling water and stir well
Leave to cool for a few minutes
Add the vinegar and stir well
Taste and adjust sugar and/or vinegar if needed
This will keep n the fridge in a sealed jar for a couple of weeks
Easy swaps-
Lamb shanks for steaks ir chops.
fresh mint for a jar
Garlic cloves for dried.
Parsley for Coriander
.
SC for oven:- Sear as directed, then transfer to an ovenproof dish, cover with foil and slow roast for 2-3 hours at 170°