Hubby’s Slow Cooker Lamb Shanks (croc-pot)

A tasty, mildly spiced Indian inspired slow cooker lamb shanks dish for all the
family to enjoy for all seasons! Serve on a bed of hot steamed white, brown or
Low GI white rice. Equally delicious with mashed potatoes or soft polenta!

Servings: 4

Author:

Prep Time
40 minutes

Cook Time
8 hours

Total Time
8 hours, 40 minutes

Course:

Main Course

Cuisine:

Keywords:

Lamb slow cook Croc Pot Red Meat Shanks

Instructions

1 Trim excess fat and sinew from the lamb shanks. Rub with chilli powder and salt
all around. Set aside for 20 minutes. Rinse hands well with soapy liquid
immediately.
2 While the lamb is resting, chop the vegetables. Measure the spice powders that
go into the slow cooker (croc-pot) and keep them ready.
3 Drizzle oil into a heavy based large non-stick frying pan and place on
medium-high heat. Brown the lamb shanks on all sides (approx. 5 minutes in all),
rotating from time to time, (as shown in the video). Work in two batches if
using a small frying pan, so the pan is not crowded. Remove the shanks one by
one and place them in a large croc-pot or slow cooker. I use my 5.5 litre slow
cooker/croc-pot.
4 Add onion to the same frying pan (add a bit more oil, if needed) and fry until
translucent (about 4 minutes). Add sliced garlic and stir for a few minutes
until lightly golden. Spoon contents of the frying pan into the slow cooker
including oil.
5 Reduce heat to low and return frying pan to heat. Add red wine and deglaze the
pan. Cook for a couple minutes or until alcohol content has evaporated. Pour
over the shanks in the slow cooker.
6 Add all the ingredients except the parsley/coriander leaves, under the heading
“Into the slow cook pot” on the top of the prepared lamb shanks. Close lid and
cook on High for 6 hours or on Low for 8 hours. Gently stir the contents in the
slow cooker half way through cooking, for the flavours to distribute. close lid
and continue cooking.
7 After 5½ - 5¾ hours (if you are cooking on 'High') open the lid. Skim as much
fat as you can. Remove the cooked lamb shanks along with some of the carrots,
mushrooms, and place on to large platter. Removing them a little early will keep
the meat intact with the bone. However, if you are cooking on ‘Low’, remove the
lamb shanks after 7½ - 7¾ hours of cooking.
8 To make the chunky sauce: Ladle all the gravy from the slow cooker into a deep
medium size saucepan. Place on medium heat and simmer for approximately 15-20
minutes or until it reduces to the consistency that you like (you should have
enough thick sauce to serve comfortably between 4 lamb shanks). Combine corn
flour with water until well dissolved. Add this slurry to the gravy and stir to
combine. Cook for 3-5 minutes or until gravy is thick and glossy. Remove from
heat.
9 Place one lamb shank on a bed of mashed potatoes, pureed cauliflower, rice or
soft polenta. Ladle some gravy on top of the lamb shank. Serve the remaining
lamb shanks on individual plates in a similar fashion. Garnish with chopped
coriander leaves/parsley and serve immediately.

Hubby’s Slow Cooker Lamb Shanks (croc-pot)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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