Slow Cooked Lamb Shanks Australian Style
photo by Derf2440
- Ready In:
- 3hrs 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 meaty lean lamb shanks
- 1 tablespoon olive oil
- 3 red onions, chopped
- 3 carrots, sliced in rings
- 3 parsnips, sliced in rings
- 3 stalks celery, sliced
- 1⁄4 cup plain flour
- 6 -8 sprigs fresh rosemary
- 1⁄2 cup mint leaf
- 6 bay leaves
- 1 liter stock or 1 liter water
- 500 ml red wine, to taste
- 1 teaspoon white pepper
- 2 teaspoons mild paprika
directions
- Sweat the onions in oil an ovenproof casserole or crockpot.
- Add carrot, parsnip, celery and mix.
- Put flour, pepper, paprika in a paper or plastic bag and add lamb shanks one at a time, shake to coat.
- Place the coated shanks in the casserole or pot on top of the vegetables.
- Combine stock and wine and pour around the shanks covering them completely.
- Place Rosemary, Bay and Mint on top of the meat.
- Cook slowly in the oven for at least 3 hours at a temperature of about 160C the longer the better.
- Top up with stock or wine if necessary.
- To serve, remove the herbs and discard; serve on a plate with mashed potato and a good bottle of wine.
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Reviews
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Loved it! I used 3 lamb shanks so, I halved the recipe. But when it came to the wine I forgot and added the full amount..oops! But it turned out great! I didn't have mint so I put mint jelly over the shanks. Also left out paprika and bay leaves, because I couldn't find them either..(I just moved, still unpacking). However, everyone loved it. I will make this many times over.
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I did this in the crockpot with two very meaty shanks. I have to admit that I did not follow the recipe exactly, because I had just written down the ingredients and not the directions. I browned the shanks, and placed them on the veggies in the crockpot - did not precook the veggies. I left the mint springs whole, and I have to say, I love the subtle taste of mint this way - not overpowering. I used a combination of high and low heat, so cannot swear to the time, but removed at a point where the meat was sliceable, which is how I prefer it. Really delicious. I also have a lot of liquid left, and I think it will make a fine base for a soup or gravy. The wine adds tremendous depth, I used a shiraz.
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This was certainly very tender with lots of gravy. I used a good "Aussie" wine, Rosemount cabernet, it did add good taste. I guess I was a little disappointed because I was expecting to stand two shanks up against the mashed potatoes, but this was impossible, all the meat had fallen away from the bones and actually this turned into quite a tasty lamb stew. I cooked it just as instructed for 3 hours, another time I might lower the oven temp and cook maybe less/more time, not sure what it should have been.
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Aussie, Aussie, Aussie, oi, oi, oi!!! These were really yummy. Tender and tasty. I had to use smaller shanks as I cooked it in the slow cooker on HIGH for about 5 hrs. Used less of the rosemary and added about 3/4 cup of mint jelly. I didn't reduce the fluid though as our family of 6 love to use dumplings or bread to soak up the juice. Nice Aussie flavour!
RECIPE SUBMITTED BY
Cooking is a relaxation and pleasure for me. I grow most of my own produce using the Moon phases to plant my veggie garden. I also like to catch our own fish. I don't like recipes that need a lot of preparation time so my recipes are selected for speed of preparation. After recovering from bi lateral breast cancer I have taken a keen interest in Ayurvedic cooking as many of the spices used in these dishes seem to have helped my recovery, so we eat spicy dishes several times a week.