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My Slow Cooked Lamb and Port recipe
Ingredients:
* 4 lamb shanks or leg of lamb
* Salt and pepper
* 2 tbsp olive oil , separated
* 2 garlic cloves , minced
* 1 onion , finely chopped (white, brown, yellow)
* 1 celery stalk , finely chopped (optional, but recommended)
* 1 carrot , finely chopped (optional, but recommended)
* 3 tbsp / 1/4 cup flour (35g)
* 2 cup / 500 ml beef broth (liquid beef stock) (or sub with chicken broth)
* 3 cups port
* 3 tbsp / 1/4 cup tomato paste
* 5 sprigs thyme or of late I’ve been adding rosemary instead
* 3 dried bay leaves
Directions:
I’ve been using this recipe for a while as it’s a real family favourite. The original recipe uses thyme but I find rosemary is better and compliments the lamb better. I brown the lamb first before adding to the slow cooker.
The other ingredients can be added directly to the slow cooker or if you have time, it is better softening everything in the same pan you used for the lamb adding the port etc before adding to the slow cooker, it does make a difference.
(I also rub in the salt pepper and garlic with the olive oil into the lamb before browning)
Cook on low, for 8 hours, then blitz the remaining juices and veg to make a delish gravy (I remove any excess oil before blitzing).
Serve with mash and veg….Voila!!
I do vary the recipe but would love to hear any variation you might have🙏🏻
By Kirsty Purves Slow Cooked Lamb and Port Recipe
