Slow Cooked Lamb Shanks
Hearty and full of flavour, a labor of love.
- 6 Lamb Shanks
- 3 Sticks Large Carrots – Cut Into Chunks
- 3 Large Potatoes – Cut Into Chunks
- 2 Large Onions – Cut Into Chunks
- 1 Handful Mushrooms – Halved
- 1 Small Bunch Fresh Rosemary
- 1 Small Bunch Fresh Thyme
- 2 Cans Crushed Tomatoes
- 2 Tbsp Tomato Paste
- 2 Tbsp Wholegrain Mustard
- 4 Cloves Garlic – Crushed
- 2 Cubes Beef Stock
- 2 Cubes Chicken Stock
- 2 L Water
- Salt & Pepper
- 1 Tbsp Paprika
- 1 Tbsp Cumin
- 1 Tbsp Onion Powder
- 1 Knob Butter
- ¼ Cup Plain Flour
- In a large pot or dutch oven, heat a little bit of olive oil and sear off the lamb shanks for approximately 3 to 4 minutes on each side and set aside.
- In the same pot, add in the vegetables, herbs, and stock cubes. Mix well.
- Add in the mustard, tomato paste, crushed garlic, and crushed tomatoes and mix well. Place the lamb shanks on top.
- Pour the water on top, ensuring that the liquid is just covering the lamb and allow to simmer on low for 4 hours.
- Once four hours have surpassed. In a small saucepan melt the butter, add in the flour and ladle in the liquid from the lamb shanks until slightly thickened.
- Adjust the flour and the amount of liquid according to your liking. Time to serve.
Best served with mash potatoes and crusty bread.