Preparation time is 15minutes
Cook time is 6hours 40minutes
Total time is 6hours 55minutes
Serve is for 6 people
Estimated cost per serve is 10.07 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 4 medium lamb shanks, brought to room temperature
- 3tablespoons ras el hanout seasoning, ready-made
- 1 pinch salt
- 1 pinch pepper
- 1tablespoons olive oil
- 1 large yellow onion, peeled, diced medium
- 1 medium carrot, peeled, diced medium
- 3 cloves garlic, peeled, minced
- 400grams chopped tomatoes
- 2 cups beef stock
- 1/4 cup red wine
- 2teaspoons rosemary, fresh, chopped
Nutrition per serving
2680kJ / 640Cal
2680 Kilojoules or 640 Calories
31% of daily energy intake*
Protein
63.3grams
Fat
38.5grams
Carbs
8.0grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Break out the slow cooker to make the most tender pulled lamb. So tender and juicy, you may never cook lamb in the oven again.
Method
Step 1 of 6
Preheat the slow cooker setting it to high-heat. Rub the lamb shanks with ras el hanout seasoning, salt and pepper. Place a large pot onto medium high heat with the canola oil inside heating for 1 minute. Sear the lamb shanks for 8-10 minutes until browned on all sides. Remove the lamb from the pan adding the shanks to the slow cooker.
Step 2 of 6
Place the pan back onto the stovetop, lowering the heat to medium. Add the onions to pan to sweat for 2 minutes until translucent. Add in the carrots and garlic, saute for a few minutes until the carrots begin to soften. Deglaze the pot scraping the bottom using a wooden spoon removing an bits that may be stuck to the bottom, reduce for 2 minutes.
Step 3 of 6
Add the mixture into the slow cooker, pouring in the chopped tomatoes, beef stock, red wine and rosemary into the slow cooker until it comes to a simmer. Cover setting the heat to medium braising for 6 hours turning the shanks over halfway through cooking until the lamb is falling off the bone and tender.
Step 4 of 6
Remove the lamb shanks from the slow cooker adding them onto a chopping board. Turn up the slow cooker to high-heat letting the sauce thicken.
Step 5 of 6
Remove the lamb meat from the bones as well as any excess fat or sinus before shredding the lamb meat, adding it back to the slow cooker.
Step 6 of 6
Keep warm until ready to eat.
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