Prep 15 mins
Cook 8 hrs
(Adapted from New Trim Lamb Shanks in Gabriel Gate's Guide to Everyday Cooking, Allen and Unwin, $35.) Recipe taken from The Age newspaper.
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili paste (optional)
- 4 new trim lamb shanks, sometimes called frenched lamb shanks
- 3 sprigs thyme
- 3 tablespoons white wine
- 1 1⁄2 cups beef stock
- 4 medium roma tomatoes, cut into small pieces
- 2 garlic cloves, crushed
- salt & freshly ground black pepper
- 2 tablespoons chopped parsley or 2 tablespoons chopped coriander leaves
- 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.).
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.
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.
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.