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Lamb Shanks

This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after long, slow cooking. Many cooks will recognise it as the smaller joint attached to a whole leg of lamb bought for roasting (as such some butchers will sell few shanks, if any, preferring to leave them on the leg). Lamb shank was a forgotten cut until celebrity chefs and trendy restaurants brought it back from oblivion. As a result, what was once a very inexpensive cut of meat is now rather less so. However it yields a generous amount of meat and is still an affordable option. A single shank will feed one person very generously; stripping the cooked meat from the bone and stewing it in its cooking juices will stretch it further.

 

Recipe Rating

  • (3.3 /5)
  • (3 Rating)

Instructions

  • 1. 1. Heat the oil in a large frying pan.
  • 2. Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.
  • 3. Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.
  • 4. Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat - add more stock or boiling water if needed.
  • 5. Cook on high for eight hours. Serve with mash.