Add the wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelized meat juices stuck to the bottom). Add the stock, rosemary stalks, bay leaves and lemon zest.
To remove the layer of oil on top of the pan juices, gently lay 6-7 paper towels flat on the surface without pressing down. Add the cornflour mixture and boil until reduced to a nice pouring sauce while the lamb rests.
Serve on mashed potatoes or Kumar with seasonal vegetables, pour gravy over and scatter with fresh herbs if you like. The shoulder has an incredible flavor, and cooking it on a low heat for a long time gives you beautifully tender meat that falls off the bone.
At the end of the cooking process, you’ll be able to shred the meat off the bone with tongs or a fork, no need for a knife. Protein-rich lamb reduces hunger and helps you feel full for longer, so perfect if you are watching your weight.
Suitable Cuts: Beef Shin, Blade Steak, Lamb Shanks Although the shank is one of the least tender parts of the lamb (meaning it has excellent flavor), when its slow cooked, it falls off the bone.
Make this beautiful dish to impress for a date night, or dinner party. The simple flavors marry together to give a rich and flavorsome sauce that will leave everyone wanting more.
4 Quality Mark lamb shanks ¼ cup flour 4 tbsp olive oil 2 brown onions, thinly sliced 3 cloves garlic, crushed 2 tbsp fresh thyme, finely chopped cup balsamic vinegar ¼ cup maple syrup 2 cans 400g tinned tomatoes 3 carrots, peeled and sliced salt & pepper to taste The nutrition information above was based on the lam shank recipe and does not include the mashed potato or Kumar.
Browning creates the great depth of flavor you get once lamb shanks are cooked. Beef and lamb are rich in iron, zinc and vitamin B12 helping your immune system fight off winter ails.
Make the marinade by putting all ingredients in a blender or mortar and pestle and blending until smooth. Smother the shoulder in the marinade, saving ¼ cup for the BBQ sauce.
Bring a large frying pan to medium heat and then add 2 tbsp oil. As you brown the last batch of shanks, put onions into the pan and cook until they have a nice color, about 3 minutes.
In a slow cooker, layer potato slices first, then the onions, half the feta cheese, and then finally the shanks. Sprinkle with remaining feta, oregano, 2 tablespoons olive oil and then the wine and water.
Turn the shanks at this point and continue cooking for 2 more hours until meat is very tender. I based this recipe on a dish my husband fell in love with on our holiday last year in Mykonos.
drenched means that most of the outer fat and tendons on the shanks has been removed and therefore is much leaner task you butcher to do this job for you. Although lamb is defined as sheep meat under the age of one year, the shank requires long, slow, moist cooking to make it tender and juicy.
Place the lamb shanks in the oil with kitchen tongs and brown on all sides. Place the lamb shanks in a single layer on the bottom of the slow cooker.
Add any seasonings you desire, such as crushed rosemary, garlic, thyme or simply salt and pepper. Place the lid on the slow cooker and turn the heat setting too low.
Peel, wash, and thinly slice 4 carrots and 2 stalks of celery. Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides.
Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil. Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish.
Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time. Remove the shoulder, wrap it in aluminum foil, and keep warm.
Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables, and cook for 2 minutes, stirring. Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil.
The only issue, which others have noted, is that the barley takes far longer to cook than instructed. This tasted very good, but it's important to be aware (as another reviewer has said) that cooking the barley takes way, way longer than the amount of time given in the recipe.
One major issue was that the pearled barley took way longer than 15-18 minutes to cook. For Passover, I substituted Barley with Quinoa and it turned out great.
I only had the meat in the oven for about an hour and a half because we had 2 medium size pieces of shoulder with bone. I pretty well followed the recipe, though I halved it (and cut down on the cooking time to have pink lamb), and served it with the Roasted Garlic Souffle here.
It all takes on a gray, unappealing look, but the lamb was tender, and the barley ended up as a sort of creamy, rich risotto. I kind of expected it, and the vegetables that were in with the lamb were thoroughly spent, so I captured their juices and discarded them, serving only the freshly cooked ones.
I defeated the broth, and omitted the almonds, which seemed unnecessary with the nutty barley. I know winter is still a long way off but the change of seasons got me very excited about bringing out the slow cooker very soon.
How can you not like throwing a lot of things in a bowl, turning a switch and 8 hours later coming home to the smell of a wonderful, tender meal waiting for you? A lot of slow cooker recipes instruct you to seal the meat in a saucepan first but I just throw it all in.
Add about a mango chutney size jar of water to the pot too. Put the lid on, switch the cooker to low and cook for 8-9 hours.
When the time is up, I normally take the lid off and switch it to high for half and hour for a little of the liquid to evaporate. It would be very cute served in individual taglines sitting around a low table on lots of cushions.
500g (18oz) leg lamb boned and cubed 2 tbsp curry paste or powder 2 zucchini cut into chunks 2 large carrots cut in chunks 2 capsicums cut in chunks juice of one lemon 1 jar mango chutney (fruit chutney if mango is unavailable) 1 small tub natural yogurt 1 can chickpeas 2 cups dry couscous to serve Throw everything in the slow cooker (veges first), mix it around, add a little water and cook on low for 8 hours.