Slow Easter Lamb Shanks

It’s Easter, and we’re going traditional with a lamb dinner (and huge chocolate eggs, of course!).

We’ve got a couple of lamb shanks we’re going to slow cook all day using this recipe. This will go with boulangere potatoes, roast carrots and asparagus, plus a gravy made from the lamb cooking sauce.

So at 9am we start by browning off the lamb shanks.

img_20200412_092917Then the same pan gets used to make the sauce, starting with onions.

img_20200412_094911Once browned flour and tomato puree go in.

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Then in with red wine.

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Then lamb stock.

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Finally thyme, bay, garlic, parsley stalks in to add flavour.

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Then everything goes in the slow cook for 8 hours, turning the lamb half way through.

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So potatoes get Mandelorianed (why has nobody else made this pun!?) and layered with cooked onions, and go into a hot oven for an hour. After which of course they’re still not cooked. So 30mins more and then finally ready.

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I’d like to claim the pic is done to show the stock sauce… but really I forgot to take pictures once it once eating time! Which is why the main picture of dinner looks like this…

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At least it shows how tender and fally-aparty the lamb is!

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