Thursday, April 9, 2009

Lamb Shanks (Slow Cooked)

Slow Cooked Lamb Shanks

I was delighted that my friend Cherie rang me and invited me to help her do lamb shanks. Wonderful I thought one of my autumn favourites lamb shanks are so tender and so filling when slow cooked with vegetables and beans. I like them to be slow cooked with red wine, stock, beans and root vegetables.

She has two dogs called Starsky & Hutch and a husband called Michael. They are my best friends and I always enjoy their company and their house located in a bush land setting.

We really savoured the chance to do this recipe which is simple yet yields a superb supper dish. I browned the meat while Cherie did the stock while the dogs watched with bated breath. After the stock had simmered for 2 hours we place the lamb shanks, stock, vegetables and beans into a slow cooker and let it do it magic for 4 hours.

What a treat for us it was tender and delicious. Time spent well.


Recipe

Ingredients (serves 4)

* 1 cup seasoned plain flour
* 4 large French-trimmed lamb shanks
* 2 tablespoons olive oil
* 2 large onions, unpeeled, cut into 1cm slices
* 2 garlic cloves, crushed
* 2 chicken carcasses
* 2 cups soup vegetables chopped (celery, carrots, onions, etc)
* 2 cups carrots chopped
* 2 cups potatoes chopped
* 2 cups broad beans peeled
* 2 cup red wine (such as merlot)
* 1 can of crushed tomatoes

Method

Add onions and garlic to large stock pot. Cook over medium heat for 2 to 3 minutes or until soft. Add chicken carcasses and soup vegetables. Add 2 litres of cold water. Stir to combine. Bring to the boil then lower heat and simmer for 2 hours. Strain you should have about 4 cups (1 litre) of chicken stock.

Place flour and salt and pepper in a shallow dish. Lightly coat shanks with flour. Heat oil in a saucepan over high heat. Cook shanks, in batches, for 3 to 4 minutes or until browned. Transfer to a large slow cooker with the other chopped vegetables and beans. Pour stock, wine and tomatoes over shanks cover. Cook for 4 hours on low.

Lamb Shanks (French Cut)


Floured Lamb Shanks


Browned Lamb Shanks


Making soup stock


Slow Cooking the shanks


Finished Shanks


Starsky & Hutch watching the slow cooking

7 comments:

Debbie said...

I adore lamb ... but find that I shy away from fixing it myself. I am going to try this recipe. It sounds and looks absolutely heavenly!

Lisa Michelle said...

I don't like lamb at all, but man, I would eat that! It looks awesome! BTW, love your doggies :)

Eat4Fun said...

Yum! Lamb! Lamb is not as popular in the US, but I enjoy lamb. Just means more for me! :)

Faery said...

Wow that looks sooo good, yum! and I LOVE Starsky & Hutch they are so beautiful , please tell them that they have an admirer in Venezuela (about three days in a plane away)I hope I can visit my beloved Australia someday :)

Ria Mathew said...

Love your doggies :)

Jude said...

This sounds insanely delicious. 4 hours on a tough piece of meat really does wonders. I bet the broth tasted fantastic.

Adriana Lee said...

Yum! Lamb! Lamb is not as popular in the US, but I enjoy lamb. Just means more for me! :)