Slow-Cooked Tuscan Lamb Shanks
·
Serves: 6
·
Prep time: 20 minutes
·
Cook time: 25 minutes
Ingridient
·
4 carrots, thickly sliced
·
4 celery stalks, with leaf tops, thickly sliced
·
12 tomatoes, chopped
·
1 large brown onion, diced
·
4 cloves garlic, sliced
·
2 bay leaves
·
2 cups (500ml) beef bone stock or water
·
Natural salt and freshly cracked pepper
·
2 tbsp Tuscan herb and spice blend or dried oregano, basil and
marjoram, to taste
·
80g butter
·
6 lamb shanks, French trimmed
2 bay leaves
Slow-cooked tuscan lamb shanks
Recipe
1. Arrange the
carrot, celery, tomato, onion and garlic in layers in a slow cooker. Add the
bay leaves and stock or water, and season with salt, pepper and the spice
blend. Rub butter over the lamb shanks, then nestle the shanks in the
vegetables. Cover and cook on low for eight hours.
2. Variation Osso
Buco cooks beautifully in a slow cooker or cast-iron casserole dish. Heat equal
quantities of butter and olive oil in a frying pan or casserole dish and sauté
two cross-cut veal shanks per person in a mixture of chopped tomato, carrot,
onion, celery and garlic, as well as aromatics such as a cinnamon quill, bay
leaf or juniper berries. Transfer all the ingredients to your slow cooker (or
leave in the casserole dish) and pour in enough beef stock or water to half cover.
Cover and cook on low for eight hours (or if using a casserole, in a preheated
120°C [fanforced] oven for six to eight hours). Serve this with sweet potato
mash and steamed spinach.
·
Tip: To reduce the fat and kilojoules in this recipe, use lean,
no-fat lamb shanks.
·
Nutrition: kJ 3366 | Fat 52.2g | Carb 14.6g | Protein 61.2g
The best methods of food preparation aim to simply enhance
what is naturally there. Doing this aids digestion, brings out natural flavour
and preserves valuable nutrients.
