Slow Cooker Lamb Shanks
The perfect welcome home!
Tender lamb shanks & beads of bloated pearl barley in a rich, deep sauce, sweet with carrot and honey, yet aromatic with coriander seeds and sherry…
My slow cooker spends most of the year gathering dust in the back of a cupboard, but each year, around October time, I suddenly yearn for the comfort of a slow cooked meal. Nothing beats opening the door to be greeted by the sweet smell of supper wafting from the kitchen after a hard day at work and a cold journey home in the dark.
Lamb shanks are such a rewarding thing to cook. Frankly, it’s hard NOT to make them taste sensational! Just a few simple ingredients added to them and you’ve got yourself a meal fit for a king! This recipe is so good it can’t fail to help restore you at the end of a hard day.
Slow Cooker Lamb Shanks
You will need:
4 lamb shanks
1 tbs olive oil
1 onion, chopped
1 tsp coriander seeds, roughly crushed
2 tbs flour
400 ml chicken or lamb stock
100 ml sherry
1 tbs honey
2 carrots, chopped
40 g pearl barley
- Set your slow cooker to high
- Add the oil to a frying pan and brown your lamb shanks on all sides. Then pop them into your slow cooker so the bone end is at the top.
- Now add your onion to the pan and fry for about 5 minutes until it has softened. Throw in your roughly crushed coriander seeds and cook for another minute.
- Now add your flour and stir into the mix for a further minute.
- Finally add the stock, sherry and honey and bring to the boil.
- Season well and pour the mix over your lamb along with your carrot and pearl barley (if I’m going to be around, then I add these about half way through, but they’re fine added now if you’re out all day)
- Now leave it to do it’s thing for around 7 hours (if you need longer, just put your cooker to a lower setting). Again, if you’re around, give the lamb a turn about half way through, but if you’re not, it won’t come to any harm!
- Serve with some tasty veg – to keep it super easy, just bung in some frozen peas about 30 mins before you’re ready to eat.
Can’t I just bung it all in?
In a word, yes, yes you can. It won’t have quite the same depth of flavour but it’ll still be pretty darn awesome so if you don’t have time for the initial browning in a pan stage then just get all your ingredients together and bung them in before you head out the door.
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