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Slow cooked Lamb

Slow Cooked Lamb Shanks

Serving Size:
4 to 5
Time:
5 hrs
Difficulty:
easy

Ingredients

  • 4 lamb shanks
  • 1 tbsp ghee or butter
  • 1 tbsp olive oil
  • large brown onion, finely sliced
  • 1 large red onion, finely sliced
  • 4 garlic cloves, crushed
  • 1 tbsp fancy ras el hanout
  • 2 tsp Australian Black Lime powder
  • 1 tbsp harissa paste
  • 2 tbsp tomato paste
  • 2 cups beef or chicken stock
  • 1/2 preserved lemon, finely chopped
  • 3 Medjool dates, chopped
  • 1/2 cup chopped parsley
  • 1/2 cup chopped coriander
  • Salt and cracked black pepper
  • Vegetables of choice cut into large chunks (pumpkin, carrots, sweet potato work beautifully)
  • To Serve
    Cous cous or crusty bread

Directions

  1. Season the lamb shanks generously with salt and pepper.
  2. Heat the olive oil and ghee or butter in a large frying pan over medium-high heat.
  3. Brown the lamb shanks well on all sides until deeply golden. Transfer them to the slow cooker bowl..
  4. In the same pan, add the sliced brown and red onions and cook for 10–15 minutes until soft and caramelised.
  5. Add the garlic and cook for 1 minute until fragrant.
  6. Stir through the ras el hanout, Australian Black Lime, harissa and tomato paste. Cook briefly until aromatic.
  7. Pour in the stock and scrape up all the caramelised bits from the bottom of the pan.
  8. Pour the onion mixture over the lamb shanks in the slow cooker.
  9. Add the preserved lemon, chopped dates and half of the parsley and coriander.
  10. Cover and cook on HIGH for approximately 3–4 hours or LOW for 6–8 hours, until the lamb is tender and falling off the bone.
  11. Either add your veg at the start of the cook if doing 3 hours or wait and add the chunks of veg half way through on the 6-8hour cook.
  12. Just before serving, stir through the remaining fresh herbs.
  13. Serve the lamb shanks over cous cous, vegetables, and plenty of the rich gravy spooned around the plate.
    Oven Method
    If you’d prefer to cook this in the oven, complete all the stovetop steps in a heavy casserole dish or Dutch oven instead of a frying pan.

    Cover tightly with a lid and cook at 160°C fan forced for approximately 3 hours, or until the lamb is falling apart and tender.