Tony’s kitchen

What is better on a cold day than slow cooked or crockpot lamb shanks?

Slow cooking for 6 hours gives the meat a soft texture but stops the meat from completely falling off the bone.

It is always better to wake up early on a Sunday morning if you plan to eat before the evening because the time is 6 hours on the high temperature setting.

Prep time 45 minutes to an hour.

Ingredients:

2 small lamb shanks.

1 medium onion, chopped.

1 leek, chopped.

1 medium carrot, chopped.

1 large parsnip, chopped.

5 small or 1 large potatoes, chopped.

500 ml of lamb stock.

250 ml red wine.

1 tablespoon of Worcestershire sauce.

1 stock cube.

1 teaspoon of dried rosemary, ground.

Olive oil.

Salt and pepper to taste.

Start by turning on the slow cooker to high. Then fry the onion in a large frying pan. When the onion starts to brown add the chopped leek, carrot, parsnip and potatoes.

Heat up the vegetables before adding to the slow cooker or crockpot.

Next you want to turn up the heat a little and sear the lamb. Ensuring the meat browns a bit.

Add the meat to the vegetables in the slow cooker.

In the frying pan now add stock, wine and Worcester Sauce and heat up until nearly boiling.

Add this to the slow cooker with the stock cube and ground rosemary.

Place the lid on the slow cooker and cook on high for 6 hours stirring very occasionally.

I normally serve this dish with roasted potatoes and a Yorkshire Pudding.

I serve this with roasted carrot and parsnip in honey and rosemary:

Roasted Carrot and Parsnip in Honey and Rosemary.

And:

Sweet Potato, Swede and Parsnip Mash.

Serve with gravy and mint sauce.

Enjoy.