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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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(Adapted from New Trim Lamb Shanks in Gabriel Gate's Guide to Everyday Cooking, Allen and Unwin, $35.) Recipe taken from The Age newspaper. Ingredients:
2 tablespoons olive oil |
1 teaspoon tomato paste |
1 teaspoon ground cumin |
1 teaspoon chili paste (optional) |
4 new trim lamb shanks, sometimes called frenched lamb shanks |
3 sprigs thyme |
3 tablespoons white wine |
1 1/2 cups beef stock |
4 medium roma tomatoes, cut into small pieces |
2 garlic cloves, crushed |
salt & freshly ground black pepper |
2 tablespoons chopped parsley or 2 tablespoons chopped coriander leaves |
Directions:
1. In a small bowl, mix half the oil with the tomato paste, cumin and chilli paste.
2. Brush or rub the meat with this paste.
3. On the stove top, heat the remaining oil in a large pan and brown the meat for a few minutes.
4. Add the thyme, wine, stock, tomato and garlic, and season with a little salt and pepper.
5. Transfer the mixture to your slow cooker.
6. Allow to simmer for 8-10 hours on low, or 4-6 hours on high, until the mixture falls away from the bone.
7. Do not lift the lid during cooking.
8. Just before serving, stir in the chopped parsley and serve with mashed potato and a green salad.
9. (Alternatively, sprinkle with home-made gremolata before serving.).
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