Wednesday, March 19, 2014

Slow Cooker Minty Lamb Shank

Minty Lamb Shank is one of the steadfast dishes at our home.  The dish is hearty, flavourful and very delicious. 

Minty Lamb Shank can be served at your family dinner table as well as to guests.  The flavour wonderfully improves as you reheat.  I therefore often cook this dish when we invite guests and prepare it the day before their arrival.  When the guests have arrived, all I have to do is to put the pan on the stove top to reheat, and I can concentrate on entertaining the guests with conversations and drinks.

I usually cook Minty Lamb Shank in the oven, but recently I have modified my recipe so that it works for slow cooker cooking.  It worked very well and was even easier to reheat the following day. 

Ingredients for 4 people
some olive oil
4 small to medium lamb shanks
salt and black pepper
1 large purple onion, chopped into small pieces
2 - 3 garlic, chopped
1/2 cup + 1 tbs mint leaves, chopped
2 sprigs thyme
2 bay leaves
1 can diced tomatoes
2 cups vegetable stock - 2 cubes dissolved with 2 cups of hot water
1/4 cup white wine
1 table spoon tomato paste

Heat the olive oil on a large frying pan and place the lamb shanks inside, covering with a lid.  Fry for 5 - 6 minutes.  Turn, cover and cook for a further 5 - 6 minutes.

Transfer the lamb shanks to a ovenable tray or dish (i.e., Pyrex dish).  Lightly sprinkle with salt and black pepper.  Cook in the preheated oven at 400F for 15 minutes.  Turn them over and return to the oven to cook for a further 15 minutes.  Transfer the lamb shanks to a plate lined with kitchen towel to drain off the extra fat.

With a kitchen towel, wipe off the fat from the frying pan that cooked the shanks.  Heat the olive oil on a medium heat and cook the onion and garlic for 7 - 8 minutes.  Add 1/2 cup of the mint, thyme and bay leaves and stir well.  Remove from the heat and leave to stand for 5 minutes.

Evenly spread the half of onion mixture on the bottom of the crock pot.  Place the lamb shanks in a single layer inside, then scatter the remaining half of the onion mixture over the lamb shanks.

Combine the tomatoes, stock, wine and tomato paste well and pour over the lamb shanks.  Season with salt and black pepper.  Cover the slow cooker, turn on at high and cook for 7 hours.

For your information, when you reheat the Minty Lamb Shank the following day, simply turn the slow cooker to low and cook for 4 hours.

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If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!