Add the chopped veg and a sprig of rosemary to the slow cooker. Thanks Nagi for another awesome recipe! Made the lamb shanks in red wine and I have to say it was “restaurant ” standard! (And the New York Times agrees….). Preheat the oven to 200ºC/400ºF/gas 6. Bake for 3 hrs. We strained the veges to keep for spag bol and added 4 tbsp of maggi gravy mix to the sauce. Add the onion and garlic, cook for 2 minutes. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. one to two teaspoons of mixed dried herbs (the Italian blend of herbs tastes marvellous with this), 2 cups of red wine, 2 cups of chicken or vegetable stock, olive oil, salt. Bring to simmer over medium heat and reduce slightly to a syrupy consistency (see video) - I rarely need to. Strain the sauce into a bowl, pressing to extract all sauce out of the veggies (Note 5 for repurposing the veggies). A couple of anchovies (mashed) and a couple of strips of bacon (finely diced) are all you need. A cup of red wine (or beef stock) keeps the lamb … 4. (Note 1). The lamb shanks are slow-cooked in a generous amount of red wine. I just love the look of a hunk of meltingly tender meat wrapped around the bone. Such a well balanced dish! Rest the lamb, loosely covered, while you prepare the sauce. It looks much posher (ie fine dining style) and actually does taste nicer just to strain it because the sauce stays glossy – if you blitz, sauce becomes more matte and is not as smooth. Trying this out for dinner tonight! Turn stove up, bring to a simmer. Spread the mixture over the lamb, and then place the lamb on top of onions in a roasting tray. Heat the olive oil in a large frying pan and add the lamb. Remove from oven, remove lid, then return to the oven for another 30 minutes (so 2 1/2 hours in total). , full bodied (good value wine, not expensive! “The quest for slowness, which begins as a simple rebellion against the impoverishment of taste in our lives, makes it possible to rediscover taste.” ~  Carlo Petrini, founder of the International Slow Food Movement. Browning is the key flavour base for any protein that’s slow cooked in a braising liquid, like Beef Stew, Pot Roast, Chicken Stew. Turn slow cooker … Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea … I made this recipe and added a teaspoon of dried Rosemary. Used a Barbera d’asti which blends perfectly with the tomatoes as it is Italian of course. Bordeaux blends are made for roast lamb. I’m a psychic, channel and metaphysical teacher. Also, to your onion, carrot celery trinity, add anchovy and BACON! But that’s not within my budget…. Place the lamb in the slow cooker pot. Learn how your comment data is processed. Hi! If you don't have a pot large enough, you can switch to a baking dish for the slow cooking part, and cover with a double layer of foil if you don't have a lid for it. Next time I’ll try reducing the stock and wine proportionately. Make small incisions all over the lamb, and press a slice of garlic and a small sprig of rosemary into the cuts. The only key tip I have is to brown that shank as well as you can. Cover, then transfer to the oven for 2 hours (see notes for other cook methods). Should I get 6 shanks and 1/2 the recipe contents again?? Your email address will not be published. Cabernet Sauvignon wine with lamb roast – medium to well done. Lamb shanks or a leg of lamb, slowly roasted in oven with tomatoes and red wine. The lamb was not tender at all Also didn’t really get any of the rosemary/garlic from the meat – but I have to say that at least the lamb looked aesthetically pleasing before it went in the oven haha. You only get out what you put in, so worth a good £10 bottle of red. Signed up already!! Add the lamb and brown on each side for 4-5 mins. Simply mix garlic, rosemary, salt and olive oil. It requires a minimum of effort, and yields meat that is tender, well flavoured, melt-in-your-mouth goodness. One trick is to brown the shanks in the broiler. Failure to comply with the terms of this warning may expose you to legal action for copyright infringement. Thank you! Thank you! Ideal is tender meat but still just holding onto bone. It’s packed with flavor thanks to the vegetables and herbs that we cook with it. Using a small sharp knife, poke holes in the lamb at regular intervals. Sometimes, to entertain my cows, I dance in my gumboots. Using a sharp tin-bladed knife stab the roast, making several deep incisions. Use your finger to push the garlic pieces deep into the leg of lamb. Can I cook in Slow cooker?? N x, Trying this tomorrow but also interested in what you can do with the leftover onion, carrot and celery mix, anyone who has used this for other dinners please let me know. Lamb that looks good is never as useful as lamb that tastes good! Previously the base recipe said to blitz the sauce at the end. Heat the pot, then brown the lamb all over in the oil. Superb and it looked just like the photo. Just rub with oil, then broil for 3-5 minutes per side (depending on your broiler). Cut the onion, celery and carrot into large pieces and add them to the pot with the butter. Remove lamb onto a plate and drain excess fat (if any) from the pot. Originally published August 2015, updated with new photos, video and a slightly refined recipe. Thank you so much. This is one of those recipes that truly is terrific to make in the oven, stove, slow cooker or pressure cooker, as long as its started on the stove to brown the shanks and saute the onion etc. Heat 2 tbsp of olive oil in a heavy based pot over high heat. Carefully spoon the fat from the juices at the top of the baking dish, pour a little boiling water into the pan and use a wooden spoon to stir and dissolve the thickened flavourings from the bottom of the pan. Prepare to fall in love with the succulent beef and hearty veggies, all drenched with a complex red wine gravy flavored with … It reminds me of how my grandma used to make roasts. Sprinkle over 3 tbsp of cornflour. Was the lamb rolled or flat? I had a high amount of liquid also, but it thickened as I slow cooked it in the oven and then the stove. It is aged for about 1 1/2 years in French oak barrels, about half of which are new and introduced with each vintage. Most of the alcohol in the red wine will evaporate during this step but not completely - it will finish evaporating during the slow cooking. Use a slotted spoon to gently remove the lamb from the cooker. Pour in red wine and cover with foil, then slow roast for 4 hours. The red wine sauce is super simple to make but after hours of slow cooking, it transforms into an incredible rich, deeply flavoured sauce that’s silky and glossy, and looks totally posh-restauranty. This is a classic. Serve it over creamy mashed potato with a side of peas or sautéed spinach, with crusty bread to mop your bowl clean! Gumboot dancing is very under-rated. Sorry, your blog cannot share posts by email. I’ll be making it again next week with 5 shanks, can’t wait. After five hours all of the connective tissue and cartilage within the meat and around the joint will have dissolved, which means that your body will easily absorb all of that extra goodness. Remove lamb onto plate and keep warm. Then strip small clumps of rosemary off the main stems. MethodPrep: 15 min › Cook: 6 hr › Ready in: 6 hr 15 min. Slow Roasted Leg of Lamb with Garlic, Herbs and Red Wine, Easter Sunday Taditions in France | My Frenglish Thoughts, Easy Green Sauce for Potatoes, Pasta or Meats | Cauldrons and Cupcakes, Slow Down And Step Back – Monday Oracle 3 May 2021. Taste then add salt and pepper to taste. The meat can be shredded with a fork and is perfect for sandwiches, salads or wraps. My local shop didn’t have celery so I had to leave it out. Place lamb on top, then add remaining ingredients. One large leg of lamb on the bone, 4 to 6 cloves of garlic, a few sprigs of fresh rosemary (this is optional but so good!) Staying True To You – Monday Oracle 26 April 2021, Roasted Brussels Sprouts and Sweet Potato Salad with Lime and Garlic Dressing #Vegan, Easy Moist Lemon, Rosemary and Cider Roast Chicken Recipe, Roast Lamb with Rosé, Garlic, Honey, Roasted Peaches and Apples. Your intuition is a compass. Pour strained sauce back into pot. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Feel free to substitute about 1 teaspoon each of … ?and If I don’t have any dried Mixed herbs,can I use fresh herbs instead??? However, if you cannot consume alcohol, substitute the wine with the following: 1.5 cups beef broth LOW SODIUM + 1 cup water. In the picture below you can see the chunks of garlic in the sliced meat. Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Copyright 2021 Cauldrons and Cupcakes All Right Reserved. That is why I make my lamb roast in a slow cooker or crock pot. Red wine sauce is a classic braising liquid for lamb shanks, with the rich deep flavours a natural pairing with the strong flavour of lamb. Drizzle a little olive oil into the surface of the meat and place in a large baking dish. The meat will literally fall off the bone, and can be carved or simply pulled apart with two forks. Cooked in the slow cooker for 7 hours. (Try this – it’s divine with a sprinkle of fresh herbs!). Press in a small sprig of rosemary and a slice of a garlic clove … Made this, it was really nice. Cook for 5 minutes until onion is translucent and sweet. Thank you Nicole! It’s studded with garlic, rubbed with herbs and cooked all day in the slow cooker … From my kids: Thank you so much it was delicious. Cant wait to try more! How do you think the sauce would do if instead of straining out the veggies at the end, you used an immersion blender and then reduced it? Little waste and a couple of anchovies ( mashed ) and roasted for! Can I use fresh herbs, with crusty bread to mop your bowl clean lamb onto plate. Reduce slightly to a syrupy consistency ( see notes for other cook methods....? and if you forget it will feed a crowd, or just add in the lamb over! 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