Lamb Shanks With Creamy Potato & Roasted Broccoli..
I’m on a slow cooker roll guys.
This afternoon’s lunch was slow braised lamb shanks with a creamy potato gratin and roasted broccoli. Yummy 😋
(Serves 4)
Recipe:
Take your lamb shanks out of the fridge around 30 minutes before you plan to cook then.
Pat this dry and season with salt and pepper. Brown off them off in a scorching hot high sided pan with olive oil in batches of 2 shanks at a time. Remove them to a plate.
Then turn your pan down to medium low and cook one large diced white or brown onion with 3 minced or grated garlic cloves for around 3 minutes.
Then add 1 cup of diced carrot – this is usually 1 large carrot. Also add 2 finely sliced celery sticks and cook for a further 5 minutes. Then add 625ml or 2 1/2 cups of red wine, 500ml or 2 cups of chicken stock/broth, 1 400g can or 14oz of crushed/chopped tomatoes, 2 tablespoons of tomato paste, and handful of fresh thyme and 2 dried bay leaves.
Stir all to combine and bring up to a simmer on your hob.
Place your shanks into your slow cooker and add your onion red wine mixture from your pan. Cook on high for 1 hour then low for for 6-7 hours. Again, let the gorgeous aroma fill your kitchen. The wait is pure torture!
When the time is up, remove the lamb carefully to a plate and cover loosely with foil. Strain the sauce into a pan, being sure to press down on the veg with a spoon in the strainer to gain all of that wonderful flavour.
Simmer the sauce until it’s at your desired consistency. If you wish, mix 1 tablespoon of corn flour or regular flour with 2 tablespoons of red wine or water in a small bowl, then add to your sauce. This is fantastic lump free method to help thicken any sauce or slow cooker stew without adding shop bought granules.
Once you have the sauce thickness you want, add the shanks if you wish to warm through.
Serve up with a potato gratin like I did here or with mashed potato with roasted broccoli. Spoon over that wonderful indulgent red wine sauce.
Then get stuck in! You deserve to after the patient long wait!
By Richard ‘Ypants’ Gong
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