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Lamb Shanks

This is lovely & rich with the meat falling off the bone.
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Serving: 2
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients
 

  • 2-4 lamb shanks
  • 1 onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced.
  • 1/4 cup capsicum, diced
  • 1/4 cup leeks, sliced
  • 1/4 cup cabbage, diced
  • 1/4 cup spinach, sliced (add before serving)
  • 5 cloves garlic, finely chopped
  • 2 sprigs rosemary
  • 2 tbsp roughly chopped oregano, fresh
  • 2 tbsp chopped garlic chives, fresh
  • 1 tsp thyme leaves, fresh
  • 3 tbsp roughly chopped parsley, fresh
  • 2 bay leaves
  • 2 cups liquid beef stock
  • 1/4 can diced tomatoes.
  • 2 tbsp pearl barley
  • 2 tbsp of Worcestershire sauce
  • 2 tbsp sweet chilli sauce.
  • 1 tsp heap Vegetable Stock powder
  • 1 tsp heap gourmet stock power.
  • 1/4 tsp cracked pepper
  • Salt to taste

Instructions
 

  • Season lamb shanks with salt & pepper.
  • Preheat slow cooker in browning mode set to sear.
  • Add some oil, add shanks & brown on all sides. Remove shanks.
  • Add the garlic, onion, carrot, celery & leeks cook till onion is just soft.
  • Add the rest of the ingredients bring to the boil add lamb shanks and any juices. Stir well & put lid on. Cook on low for 6-7 hrs.
  • Add spinach before serving.
  • If you want to thicken remove shanks, add spinach & set slow cooker on browning mode (sear).
  • Mix 1 tsp of cornflour with a little water add to the gravy, mix well and let it boil for about 1 min.
  • Serve on a bed of mash potatoes.
  • Garnish with chopped chillis or some garlic chives.
  • If using dry herbs halve the amount in the recipe.
  • This can be frozen
  • I used the Sunbeam secretchef slow cooker.