Slow Cooker Shanks
photo by I'mPat
- Ready In:
- 8hrs 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 4.92 ml tomato paste
- 4.92 ml ground cumin
- 4.92 ml chili paste (optional)
- 4 new trim lamb shanks, sometimes called frenched lamb shanks
- 3 sprig thyme
- 44.37 ml white wine
- 354.88 ml beef stock
- 4 medium roma tomatoes, cut into small pieces
- 2 garlic cloves, crushed
- salt & freshly ground black pepper
- 29.58 ml chopped parsley or 29.58 ml chopped coriander leaves
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.).
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Reviews
-
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.
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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.
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>