Slow cooked lamb shanks

Irish Examiner - Weekend - - Food -

Slow cook­ers re­ally seem to have found a new life re­cently. I love mine as it al­lows me to cre­ate de­li­cious nu­tri­tious and cost-ef­fec­tive meals with min­i­mal ef­fort. In the morn­ing, I sim­ply pop all the in­gre­di­ents into my slow cooker and by din­ner time, a healthy and nour­ish­ing meal awaits me. This recipe is one of my favourite ways to use my slow cooker. I love them served with some baked sweet pota­toes and greens. Prep time: 15 min­utes Cook time: 6 hours Serves: 4 4 lamb shanks, you can get these from your butcher 4 cloves of gar­lic, minced 1 onion, roughly chopped 2 car­rots, roughly chopped 1 tbs tomato paste 500ml pas­sata Hand­ful of rose­mary, fresh is ideal but dried works well too Hand­ful thyme, fresh is ideal but dried also works well. 250ml wa­ter Pinch of salt and pep­per Place the lamb shanks, gar­lic and veg­eta­bles in the slow cooker or al­ter­na­tively, a large casse­role dish.

Mix the tomato paste, pas­sata, herbs and wa­ter in a jug and pour over the shanks. En­sure the lamb shanks are fully cov­ered by the mix­ture, if not add more wa­ter.

If us­ing a slow cooker set it to a high set­ting and cook for 6 hours.

If us­ing a casse­role dish then pre­heat the oven to 1400C and cook for six hours

Place the cooked shanks onto warmed serv­ing plates and en­joy with sides of your choice.

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