Slow Cooked Lamb Shanks Australian Style
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.
- Ready In:
- 3hrs 15mins
- 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
- 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.
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Loved it! I used 3 lamb shanks so, I halved the recipe. But when it came to the wine I forgot and added the full amount..oops! But it turned out great! I didn't have mint so I put mint jelly over the shanks. Also left out paprika and bay leaves, because I couldn't find them either..(I just moved, still unpacking). However, everyone loved it. I will make this many times over.
I did this in the crockpot with two very meaty shanks. I have to admit that I did not follow the recipe exactly, because I had just written down the ingredients and not the directions. I browned the shanks, and placed them on the veggies in the crockpot - did not precook the veggies. I left the mint springs whole, and I have to say, I love the subtle taste of mint this way - not overpowering. I used a combination of high and low heat, so cannot swear to the time, but removed at a point where the meat was sliceable, which is how I prefer it. Really delicious. I also have a lot of liquid left, and I think it will make a fine base for a soup or gravy. The wine adds tremendous depth, I used a shiraz.