Cooking Blog - Lamb Shanks 4
Cooking Blog - Lamb Shanks 4


Slow Cooked Lamb Shanks


A recipe for lamb shanks, a delicious and hard to forget meal I have occasionally had on special occasions since my childhood.

Cooking Blog - Lamb Shanks

These lamb shanks are cooked in a sauce including fresh tomatoes, canned crushed tomatoes, spices and herbs.

Cooking Blog - Lamb Shanks

Lamb shanks are great after being slow cooked, so these lamb shanks are worth the 2 hours it takes to slow cook them.

Cooking Blog - Lamb Shanks

These lamb shanks are served with rice and quinoa and with optional kale and spinach, on the side.

Cooking Blog - Lamb Shanks

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Cooking Blog - Lamb Shanks 4

Slow Cooked Lamb Shanks

  • Prep Time: 17 minutes
  • Cook Time: 2 hours 6 minutes
  • Total Time: 2 hours 23 minutes
  • Category: Mains

Description

A recipe for Slow Cooked Lamb Shanks.


Scale

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion, diced
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 2 lamb shanks
  • 1 tsp sea salt
  • Pepper, to taste
  • 2 bay leaves
  • 1 sprig rosemary
  • 3 tomatoes, halved
  • 1 can (400g) crushed tomatoes
  • 2 tbsp balsamic vinegar
  • 5 cloves garlic, finely chopped
  • 1 cup rice
  • 1/2 cup quinoa
  • 1 cup spinach (optional)
  • 2 cups kale, chopped (optional)

Instructions

  1. In a large frypan, heat oil on a medium to high heat and add the onion and stir for 2 minutes. Add the cumin, turmeric and cinammon and mix, then add the lamb shanks and turn in the frypan for 3 – 4 minutes or until they are sealed on the outside.
  2. Transfer the shanks to a cast iron pot. Add sea salt, pepper, bay leaves, rosemary, tomatoes, crushed tomatoes and balsamic vinegar and stir to combine. Add enough water to cover the shanks. Turn the heat down to low.
  3. In a small frypan, saute the garlic on a medium heat for 2 – 3 minutes, turn the heat off, add garlic to the shanks in the cast iron pot, put the lid on and cook for 2 hours, stirring it about every 25 minutes.
  4. To cook the rice and quinoa, first put rice and quinoa in a saucepan and rinse under running water until water runs clear, then drain out the water, then add 1 and 3/4 cups of water and heat over a high heat until the water is boiling. Turn the heat down to low, give the rice and quinoa a stir, put the lid on and cook for 15 minutes. Turn the heat off and let the rice and quinoa sit for 5 minutes.
  5. Divide the rice and quinoa on to two plates, add the shanks and sauce to the plates, then finally divide the spinach and kale on to the plates, then serve.


Nutrition

  • Serving Size: 2
  • Calories: 1052

Keywords: lamb shanks, slow cooked lamb, tender lamb shanks