RECIPE: Melt-in-the-mouth lamb shanks
THESE delicious slow cooker lamb shanks with bacon and mushrooms are sure to become a staple on high rotation in your house.
- 2 medium brown onions, diced
- 1 tablespoon olive oil
- 6 lamb shanks, French trimmed
- 200g button mushrooms, sliced
- 4 bacon rashers, rind removed, coarsely chopped
- 2 celery sticks, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 1 1/2 cups Beef stock
- ½ cup red wine
- 400g can diced tomatoes
- 3 fresh rosemary sprigs
- 100g baby spinach leaves
Heat the oil in a large saucepan or stockpot over medium-high heat. Cook two lamb shanks, turning occasionally, for 5 minutes or until brown.
Transfer to a plate. Repeat with the remaining lamb shanks, reheating pan between batches.
Add the onion, mushroom, bacon, celery and garlic to the pan. Cook, stirring, for 5 minutes or until soft. Increase heat to high.
Add the stock, tomato and rosemary. Bring to the boil. Reduce heat to low.
Return the lamb shanks to the pan. Add to slow cooker for 4 ½ hours or until the lamb is tender and falls off the bone. Transfer lamb shanks to a plate and cover with foil to keep warm.
Add liquid to saucepan Increase heat to high. Simmer, stirring occasionally, for 10-15 minutes or until the sauce thickens and reduces by half. Season with salt and pepper.
dd the spinach and stir until the spinach wilts.
Return the lamb shanks to the pan and stir to coat. Cook until heated through.
Serve with creamy mashed potato and/or steamed green veggies.
*Make sure stock and bacon are gluten free for GF meal