What you need:
2 cups boiling water
2 large chicken stock cubes
Plain flour, to coat
4 lamb shanks
2 tablespoons vegetable oil
1 brown onion, finely chopped
250ml (1 cup) dry red wine
1 400g can whole peeled tomatoes, crushed
2 medium carrots sliced about 1/2cm thick
1 stick celery chopped
Salt & freshly ground black pepper
2 tablespoons chopped fresh continental parsley
1 clove garlic, chopped
sprig of fresh rosemary
What to Do:
1. Wash the lamb shanks and pat dry, roll and coat in flour, heat a frying pan with some olive oil and brown the shanks on all sides, remove the shanks and lightly fry the celery, carrots, onion, until coated with the pan juice from the shanks and the oinion start to turn brown, remove from heat.
2. put crock pot on high and dissolve the stock cubes in one cup of the boiling water and add it crock pot, along with the tin tomatoes and all the other ingredients,
3.place the lamb shanks in the pot and then the vegetables over the top, cover and cook on high for about 4 hours, or low for about 6 hours, depending on your crock pot. add a little of the remaining water if needed during cooking.
with with either ;
Yellow Rice: ( add 2 teaspoons of turmeric to the rice while cooking)
Dumplings :
What you need:
1 1/4 cups self-raising flour
60g butter, chilled, cubed
1/2 cup milk
2 cups cooking liquid such as chicken stock (for savoury dishes) or water (for sweet)
What to do:
Place the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean. then add the dumplings to the crockpot, make these about 20 mins before serving the shanks.
About the photo:
I served my shanks with deep fried sweet potato dumplings but because I made the recipe up on the spur of the moment,well I have forgotten it now haven't I. hmmm Note to self, your getting old Mama write it down next time haha. It will come to me so I will add it as soon as I remember cheers enjoy your shanks !
2 cups boiling water
2 large chicken stock cubes
Plain flour, to coat
4 lamb shanks
2 tablespoons vegetable oil
1 brown onion, finely chopped
250ml (1 cup) dry red wine
1 400g can whole peeled tomatoes, crushed
2 medium carrots sliced about 1/2cm thick
1 stick celery chopped
Salt & freshly ground black pepper
2 tablespoons chopped fresh continental parsley
1 clove garlic, chopped
sprig of fresh rosemary
What to Do:
1. Wash the lamb shanks and pat dry, roll and coat in flour, heat a frying pan with some olive oil and brown the shanks on all sides, remove the shanks and lightly fry the celery, carrots, onion, until coated with the pan juice from the shanks and the oinion start to turn brown, remove from heat.
2. put crock pot on high and dissolve the stock cubes in one cup of the boiling water and add it crock pot, along with the tin tomatoes and all the other ingredients,
3.place the lamb shanks in the pot and then the vegetables over the top, cover and cook on high for about 4 hours, or low for about 6 hours, depending on your crock pot. add a little of the remaining water if needed during cooking.
with with either ;
Yellow Rice: ( add 2 teaspoons of turmeric to the rice while cooking)
Dumplings :
What you need:
1 1/4 cups self-raising flour
60g butter, chilled, cubed
1/2 cup milk
2 cups cooking liquid such as chicken stock (for savoury dishes) or water (for sweet)
What to do:
Place the flour in a medium
bowl. Use your fingertips to rub in the butter until the mixture
resembles fine breadcrumbs. Alternatively, place the flour and butter in
the bowl of a food processor and process until the mixture resembles
fine breadcrumbs.
Step 2
Make a well in the centre and pour in
the milk. Use a round-bladed knife in a cutting motion to mix together
until just combined. (It is important not to overwork the mixture as
this will result in chewy dumplingsPlace the cooking liquid in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer. Use a slotted spoon to carefully lower dumplings into the hot stock or water and cook, covered, for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean. then add the dumplings to the crockpot, make these about 20 mins before serving the shanks.
About the photo:
I served my shanks with deep fried sweet potato dumplings but because I made the recipe up on the spur of the moment,well I have forgotten it now haven't I. hmmm Note to self, your getting old Mama write it down next time haha. It will come to me so I will add it as soon as I remember cheers enjoy your shanks !
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| Crockpot Lamb Shanks with Deep Fried Sweet Potato Dumplings |
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