Recipe by I'mPat
This recipe is by Julie Goodwin the first Australian MasterChef, saving here as I plan on making it later this month but want to be able to scale it back for 2 persons. Times are estimated.
Top Review by Leggy Peggy
Great recipe for lamb shanks and so very easy to make. I followed the recipe except for the tomato paste and the bouquet garni. Usually I never run out of things, but I couldn't find even a speck of tomato paste in the cupboard, so in desperation I used a sachet of fajita sauce. As for the bouquet garni, I have a jar of herbes de provence, so used a heaped teaspoon of that instead. My shanks weren't frenched, so I expected, and got, quite a bit of fat, which I spooned off while the sauce was cooking down. I completely forgot the sugar and it was not missed. Served and enjoyed with snow peas and mashed potatoes -- got to have something to soak up all that wonderful sauce. Thanks to you Pat and to Julie Goodwin too.
- 2 tablespoons olive oil
- 4 lamb shanks (1K French trimmed)
- 1⁄2 cup plain flour (75 grams)
- 2 brown onions (medium 300g chopped)
- 2 carrots (medium 240g chopped)
- 4 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 cup red wine (250ml)
- 2 cups beef stock (salt reduced 500ml)
- 2 (400 g) tomatoes (canned chopped)
- 2 tablespoons sugar
- 1 bouquet garni (see note)
Directions See How It's Made
- Heat half the oil in a large frying pan.
- Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
- Add remaining oil the the same pan and sauté onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
- Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
- Cover and cook for 6 to 8 hours on the low setting or until lamb is soft and fall off the bone (see notes).
- Remove the lamb from the slow cooker and cover to keep warm.
- Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thicken slightly, removing any fat from the surface.
- Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
- Suitable to freeze but not to microwave.
- JULIE'S NOTES - I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually by leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.