We need a slow cooker recipe for lamb shanks
I recently had lamb shank for the first time. It was servered with mixed veggies, onion, carrot, mushroom and potato. The sauce was delicious. I would like to make this at home and would
appreciate good recipes using a slow cooker. I am willing to try anything, all suggestions will be much appreciated
This is something I invented a couple of years ago. It's a favourite. You don't have to do it in two stages, I just wrote it like that because I like to pre-prepare the night before so that I have less to do in the morning before I go to work.
1 onion, chopped
1 teasp garlic, chopped
1 can diced tomatoes, or 2 cans if you want more sauce
1 dash worcestershire sauce
1 dash maggi seasoning (or light soy sauce, but it won't be as good)
1 cup red wine
1 cup V8 vegetable juice (can substitute tomato juice, or passata plus some celery salt)
2 dashes BBQ sauce
2 teasp paprika
1 teasp instant coffee, dissolved in a little water
¼ teasp salt
1 - 2 teasp maple syrup (can sub sugar)
2 cups carrots, diced
2 cups celery, diced
6 lamb shanks
1 cup cream (optional, but goooood)
Polenta, to serve
** The night before **
Saute onion and garlic in olive oil until onion is translucent
Add tin chopped tomatoes, worcestershire sauce, maggi seasoning, red wine, V8 veg juice, paprika, bbq sauce, coffee, cracked black pepper and salt
Taste. Adjust seasonings.
Chop carrots and celery. Bag and put in fridge.
** next morning **
Dump carrots and celery into bottom of crock pot (you can brown them first if you have the time)
Put lamb on top (browned if you have the time)
Pour tomato sauce mixture over the top of the lamb.
Set timer to cook on low for 6-8 hours.
When almost ready to serve, turn heat to high. (should be coming off the bone very easily)
Pour in a cup of cream (optional)
If desired, thicken sauce with flour mixed with some of the liquid from the stew.
As for the polenta, I just made polenta according to the instructions on the box, added cream and a chopped up hunk of cheese, salt, cracked black pepper and nutmeg.
This is my go-to recipe if I don't have the time.
Put lamb shanks in crock pot
Dump a couple of caramelized onions on top
Top with a jar of bbq pizza sauce, or your favourite spaghetti sauce.
Cook on low 6-8 hours. Will be done when meat is falling off the bone.
I always make enough to freeze. If it's been cooked to mush, it makes great spaghetti sauce! I think that this would also apply to a lot of tomato based lamb shank recipes.
Wow these are some crazy recipes. If you keep veal stock in your freezer (which you really should because its cheap and awesome), you can make the easiest lamb shank recipe:
2 lamb shanks (the big american ones, the lil new zealand ones you might want 1 or 2 more)
2 cups veal stock
1 cup red wine
1 or 2 shallots
tiny lil pinch nutmeg and cinnamon
Brown the lamb and shallots, throw everything in the crock pot and cook it until the meat falls off the bone (takes three hours on the stove top in a dutch oven, i haven't tried it in the crock pot).
When its done you can put it in the fridge over night if you want to skim the fat, other wise just take the meat out and pour the liquid into a sauce pan to reduce a bit while you get the meat off the bones. The meat and sauce goes very nicely with mashed potatoes, but I bet it would be great with any sort of egg pasta as well.
Brown shanks after first rolling in seasoned flour; set aside. Put 4 c. sliced onions into crock-pot and lay shanks on top. Pour in enough dark beer of choice to just cover; cook on low for 7-8 hours (check at seven hrs., though; meat shouldn't be mushy but very tender.) Taste for salt and pepper; thicken juices if desired. We like these with a sort of bastard noodles Romanoff and sweet/sour braised cabbage w/ caraway and apple, and good mustard for the lamb.
I invented this a few weeks ago, and had meant to write it down but didn't. Therefore this is from memory, but I don't think I'm leaving anything out.
I salted and peppered the shanks, then browned them well under the broiler. While they werbrowning I sliced onions and oranges fairly thinly (maybe two big onions and two oranges for four shanks?) I put half the onions and oranges in the bottom of my large oval crock pot, and added a couple of bay leaves. Then added the browned lamb shanks, and the rest of the onions and oranges on top. I think I added about a half cup of white wine ( would have used red, but there was none open). I cooked them all day on low. Before serving, I strained and defatted the liquid, and thickened it a bit to use as sauce. Served with mashed potatoes, this turned out quite well.
The leftovers were better, I thought. I took the meat off the bones and mixed it and the leftover liquid with farfalle. The next day I reheated this for my lunch, and it was excellent--the pasta had absorbed some of the liquid and the result was a lovely rich flavor.
I will make this again, and next time I think I'll just go straight to the leftover stage--cook the shanks one day, mix the meat with pasta and refrigerate overnight, and then serve on the second day.