Slow Cooked Lamb Shanks Australian Style Recipes

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SLOW COOKED LAMB SHANKS AUSTRALIAN STYLE



Slow Cooked Lamb Shanks Australian Style image

I love this recipe because I can make it the day before, it uses traditional and easy to grow herbs fresh from the garden and the vegetables are not exotic. Everyone seems to have their own version of this dish, but I think mine is special. I make for Sunday when we have neighbours round for a bottle ( or two) of wine and a casual lunch, so I can cook it slowly the day before and reheat it on the day. Because of slow cooking the vegetables melt and create a wonderful sauce. The meat falls off the bones. Keep it topped up with liquid while slow cooking. A real favourite on a winters day.

Provided by Cosmiccook

Categories     Lamb/Sheep

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 14

6 meaty lean lamb shanks
1 tablespoon olive oil
3 red onions, chopped
3 carrots, sliced in rings
3 parsnips, sliced in rings
3 stalks celery, sliced
1/4 cup plain flour
6 -8 sprigs fresh rosemary
1/2 cup mint leaf
6 bay leaves
1 liter stock or 1 liter water
500 ml red wine, to taste
1 teaspoon white pepper
2 teaspoons mild paprika

Steps:

  • Sweat the onions in oil an ovenproof casserole or crockpot.
  • Add carrot, parsnip, celery and mix.
  • Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat.
  • Place the coated shanks in the casserole or pot on top of the vegetables.
  • Combine stock and wine and pour around the shanks covering them completely.
  • Place Rosemary, Bay and Mint on top of the meat.
  • Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better.
  • Top up with stock or wine if necessary.
  • To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine.

Nutrition Facts : Calories 756.2, Fat 36.1, SaturatedFat 14.1, Cholesterol 242.1, Sodium 218.7, Carbohydrate 15.8, Fiber 2.8, Sugar 4.7, Protein 72.9

SLOW-COOKER LAMB SHANKS



Slow-cooker lamb shanks image

Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 5h10m

Number Of Ingredients 12

4 lamb shanks
2 tbsp olive oil
1 onion, finely chopped
2 tbsp tomato purée
250ml light red wine (such as pinot noir)
2 tbsp plain flour
500ml stock, vegetable, chicken or lamb
2 carrots, chopped
2 garlic cloves, peeled
2 bay leaves
2 thyme sprigs
1 bunch parsley, leaves chopped separately to the stalks

Steps:

  • If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
  • Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
  • After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium

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