Food for a Restless Mind

Slow Cooker Lamb Shanks

Its Father’s Day on Sunday, but my dad is going to be out of the country, so until he leaves I’m cooking ‘dad friendly’ meals. Monday was spaghetti bolognaise, and last night was slow cooked lamb shanks with mashed potatoes and steamed veggies. 

This meal is actually super simple if you own a slow cooker. Scatter the roughly chopped onion and the whole gloves of garlic across the bottom of the slow cooker.

Food for a Restless mind

Lay the lamb shanks on top of the onions and garlic and season well with salt and pepper. Sprinkle the rosemary, thyme, cumin, and sage evenly over the lamb shanks.

Food for the Restless Mind

Pour the beef stock, balsamic vinegar, and canned tomatoes around the lamb shanks. Now you just pop the lid on and cook on LOW for 7 hours or HIGH for about 4 hours, turning the shanks about half way through.

When the shanks are done the meat should be tender and pulling away from the bone. If you want to thicken the remaining sauce into a gravy, take the shanks out of the slow cooker, and turn the heat to HIGH (if it wasn’t already there). Dissolve a tablespoon of cornflour in some water and stir it into the sauce. Leave it to thicken while you cook the veggies, and you should have a lovely gravy to pour over your lamb shanks when you serve them.

Food for a Restless Mind

The sauce makes a lot of gravy, and you can store it in the fridge for a couple of days in a sealed container if you’d like to use it for other meals.

Ingredients (serves 3)

  • 1 large red onion (or three little ones), roughly chopped.
  • 5-6 cloves of garlic, whole
  • 3 lamb shanks
  • 1 tsp of rosemary
  • 1 tsp of thyme
  • 1 tsp of cumin
  • 1/2 tsp of sage
  • salt and pepper
  • 1 cup of beef stock
  • 1/3 of a cup of balsamic vinegar
  • 1 400g can of tomatoes
  • OPTIONAL: 1 tbsp of cornflour, approx. 1/4 cup of water

Method

  1. Scatter the roughly chopped onion and the whole gloves of garlic across the bottom of the slow cooker.
  2. Lay the lamb shanks on top of the onions and garlic and season well with salt and pepper.
  3. Sprinkle the rosemary, thyme, cumin, and sage evenly over the lamb shanks.
  4. Pour the beef stock, balsamic vinegar, and canned tomatoes around the lamb shanks.
  5. Now you just pop the lid on and cook on LOW for 7 hours or HIGH for about 4 hours., turning the shanks about half way through. When the shanks are done the meat should be tender and pulling away from the bone.
  6. If you want to thicken the remaining sauce into a gravy, take the shanks out of the slow cooker, and turn the heat to HIGH (if it wasn’t already there). Dissolve a tablespoon of cornflour in some water and stir it into the sauce. Leave it to thicken while you cook the veggies, and you should have a lovely gravy to pour over your lamb shanks when you serve them.
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