Time: 6 to 8 hours on slow heat
– 2 large lamb shanks
– 1 large onion (diced)
– 1 large onion (cut loose) for slow cooker base
– 1 garlic bulb ( separated and crushed)
– 1 teaspoon of rosemary (fresh or dried)
– 1-2 Vegetable stock cubes
– 3 bay leaves
– Salt and ground black pepper (to taste)
– 4 cups of water
– Corn starch
1) Coat the lamb shanks in plain flour.
In an appropriately sized pot, heat oil over high heat. When hot, Sour the lamb shanks for 6 to 8 min to brown evenly on all sides.
transfer to a large plate.
2) In the same pot over medium heat add the chopped onion and garlic. Cook stirring for 6 min until the onion has softened.
3) In a mug, dissolve the vegetable cubes in boiling water.
4) Add the stock cube mix and 3 cups of water to the pot, the water will loosen all the brown bits from the bottom of the pot. The bits left behind will add deeper flavour.
5) Add salt, ground black pepper and rosemary, simmer another 5 to 10 min.
In your slow cooker stoneware bowl, arrange the loose onions across the bottom.
lay the shanks on top of the onions to avoid the shanks from burning.
Add the stew mixture on top. The liquid should just slightly cover the shanks. Do not over fill, if water needed add boiling water.
Slow cookers are designed to do their own thing so you don’t need to keep checking the contents. Leave it alone and do other stuff.
When the Lamb is soften and tender, be careful taking these out of the cooker as the meat will fall off the bone. Gently remove and Serve the shanks with mounds of mash.
Remove the bay leaves and blend the stew with a hand blender to form a nice tick gravy sauce to serve with the shanks.
For more ticker stew. Mix corn starch with little of cold water and stir in the stew. , Allow to simmer for 5 min to thicken. Goes very nicely with mint sauce.
Alternatively this can be oven cooked in a casserole
Heat oven at 160 c/fan140c/gas3 for 2 to 3 hours until really tender