Preparation time is 10minutes
Cook time is 8hours
Total time is 8hours 10minutes
Serve is for 4 people
Estimated cost per serve is 11.72 dollar
Difficulty level: 3 out of 4
20 Ingredients
Number of servings
4
Gremolata
- 1/2 cup flat leaf parsley, coarsely chopped
- 2 lemons,, rind finely grated
- 1 garlic clove, crushed
- 2tablespoons plain flour
- 4 bay leaves
- 1 cup frozen peas
- 2 carrots, coarsely chopped
- 1 large onion, chopped
- 1 swede, peeled and coarsely chopped
- 1 1/2 cup salt-reduced beef stock
- 1tablespoons worcestershire sauce
- 1 lemon, peel cut into 2 strips
- 1teaspoons whole black peppercorns
- 1tablespoons olive oil
- 6 sprig rosemary
- 8 garlic cloves, sliced
- 3 stalk celery, coarsely chopped
- potato, mashed (to serve)
- 4 lamb shanks
- 1 cup white wine
Description
It's all about low and slow in this slow-cooked lamb recipe. It may take some time, but the end results are well worth it.
Method
Step 1 of 5
Season flour with salt and pepper. Lightly dust lamb shanks with flour. Heat oil in a frying pan over medium- high heat and brown lamb shanks on all sides. Remove from pan.
Step 2 of 5
Add garlic, onion, swede, celery and carrot and cook for 2 minutes. Add wine and bring to the boil. Stir in stock, sauce, lemon peel, bay leaves, rosemary and peppercorns and bring to the boil.
Step 3 of 5
Place lamb shanks into a slow cooker. Pour over vegetable mixture. Cover and cook on high heat for 3 3/4 hours or low heat for 6-8 hours.
Step 4 of 5
Skim fat from surface of casserole and discard. Add peas and cook uncovered for a further 15 minutes.
Step 5 of 5
For gremolata, combine parsley, lemon rind and garlic. Serve lamb shanks with mashed potato and gremolata.
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