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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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Modified version of a recipe I found on the 'net that I thought turned out great. Apart from a few small changes to seasoning the original recipe called for a cup of wine rather than beer, sometimes I feel with tomato that makes things a bit rich when slow-cooked and I thought the beer substitution worked well. If you don't want to use beer try a cup of beef stock instead of the stock powder / beer. Also whole garlic cooked this way doesn't taste strong at all, if you want it to have a strong garlic taste you'd need to crush some of it. Ingredients:
1 kg lamb shank (4 medium shanks) |
1 tablespoon olive oil |
1/2 teaspoon ground black pepper |
2 medium brown onions, sliced |
12 garlic cloves, peeled |
200 g mushrooms, coarsely sliced |
1 cup beer |
1 tablespoon worcestershire sauce |
2 teaspoons beef stock powder |
400 g crushed tomatoes |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1 bay leaf, broken into quarters |
Directions:
1. Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
2. Season lamb shanks with pepper.
3. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
4. Place mushrooms and garlic cloves over the top.
5. Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
6. Pour mixture over the top of lamb shanks.
7. Cook in crock pot on low for 6-8 hours depending on your crock pot.
8. Remove bay leaves.
9. Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.
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