Slow Cooked Lamb Shanks with Root Vegetables
Melt in your mouth tender lamb shanks that come together so easily! With delicious oven roasted vegetables.
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 bone in lamb shanks
- 3 tbsp vegetable oil
- 2 onions, sliced
- 4 cloves garlic, sliced
- 1 tbsp flour, heaped
- 1 cup non-alcoholic red wine OR cranberry juice (300 ml)
- 2 tbsp tomato paste
- 2 cups chicken stock (450 ml)
- 1 tbsp chopped rosemary leaves
- salt and pepper
- 4-5 carrots cut in half lengthwise
- 200 g turnips
- 200 g brussel sprouts
- salt and pepper
- 2-3 tbsp olive oil
Instructions
- 1
For the lamb:
- 2
Heat 2 tbsps of oil in a large pan over high heat, and once hot, add the lamb shanks and brown the lamb shanks all over until a brown crust develops, about 5-6 minutes. Season lamb with salt and pepper.
- 3
Add the remaining tbsp of oil and fry the onions and garlic until softened. In a separate bowl, whisk together the red wine or cranberry juice with the flour until well combined. Add in the tomato paste and whisk.
- 4
Add the chicken stock to the onions and mix, then add the flour/wine mixture and while stirring continuously, bring to a boil.
- 5
Reduce heat and let sauce simmer for 5-10 minutes until slightly thickened.
- 6
In slow cooker (or a pan that'll go in the oven) add the lamb shanks, the onion and sauce mixture and the rosemary. If using a slow cooker, cook on low heat for 6-8 hours or until meat easily comes off the bone when you test with a fork. If cooking in the oven, cook at 160 C (325 F) for around 2 hours or meat comes off the bone easily.
- 7
For the vegetables:
- 8
Heat oven to 200 C (400F). Arrange vegetables in a roasting pan, drizzle with olive oil and season with salt and pepper and any herbs of your choice. Roast 20 minutes, then toss with a spatula so they cook evenly and return to oven for another 20 minutes or so or until tender and cooked through.