Slow Cooker Shanks

"(Adapted from New Trim Lamb Shanks in Gabriel Gate's Guide to Everyday Cooking, Allen and Unwin, $35.) Recipe taken from The Age newspaper."
 
Download
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by Peter J photo by Peter J
photo by JustJanS photo by JustJanS
Ready In:
8hrs 15mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a small bowl, mix half the oil with the tomato paste, cumin and chilli paste.
  • Brush or rub the meat with this paste.
  • On the stove top, heat the remaining oil in a large pan and brown the meat for a few minutes.
  • Add the thyme, wine, stock, tomato and garlic, and season with a little salt and pepper.
  • Transfer the mixture to your slow cooker.
  • Allow to simmer for 8-10 hours on low, or 4-6 hours on high, until the mixture falls away from the bone.
  • Do not lift the lid during cooking.
  • Just before serving, stir in the chopped parsley and serve with mashed potato and a green salad.
  • (Alternatively, sprinkle with home-made gremolata before serving.).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Chris, this was a great find. It's so simple to prepare, then watches itself. I don't own a slow cooker, so I cooked this in the oven for 4 hours on 150c (fan forced) We rarely get frenced shanks, so I used normal ones, and I used the chilli paste for a nice bite.
     
  2. I did 4 shanks which only just fitted into my crock pot (3 on the bottom and 1 on the top) so I did need to open the lid to move them around a bit for even cooking which I did twice and after 9 hours on low they were falling of the bone so tender and flavoursome. The only thing was I did not have any fresh tomatoes so used a tin of whole peeled tomatoes (would do again but drain them as there was so much liquid in the end so I scooped some out into a pot and thickened with a cornflour slurry to make a lovely sauce to go over the shanks), thank you Chrissyo, made for Name that Ingredient tag game.
     
  3. Wow this was wonderfully tender and the sauce had a great flavour over mashed potatoes. Only change I made was to use a tin of roma tomatoes with most of the juice drained rather than fresh. I think the chili paste is worthwhile and it adds a very subtle flavour that wouldn't be too strong for anyone.
     
  4. Threw it all into the slow cooker and left it to do its own thing. Tasted lovely, but next time will use the chilli version as needed a little bit of kick.
     
Advertisement

RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes