Lamb Shanks Slow Cooker Without Red Wine
Quick and Easy Recipe that is to die for!
Last week, I finally bought myself a slow cooker. Big spender that I am, I bought the version from Kmart for just $20.
Let me tell you, this is the best $20 I’ve spent in years. Oh my, WHY did I wait so long? I’m a convert to the art of slow cooking.
So, this is the first recipe I’ve made. Lamb shanks in the slow cooker without red wine. Every recipe I came across had red wine but as I’m not a drinker, and never have wine in my house (tea, please!) I needed to come up with an alternative. This, my friends, is simply good. Very good. I don’t think anyone would miss the wine at all. (Save it for drinking with your dinner if you must!)
Here’s to winter!
Lamb Shanks without Red Wine Recipe
- 2 large lamb shanks
- 2 large carrots, chopped into rounds
- 1 cup of brocolli
- 1 cup of zucchini
- 6 smallish brussel sprouts, quartered
- 2 tablespoons tomato paste
- 1 tablespoon mixed herbs
- 1 onion
- 1-2 tablespoon/s garlic, chopped (fresh or jar)
- 1 tablespoon oil
- 2 tablespoons flour (can be omitted if necessary)
- 1 tin diced tomatoes with juice
- 1 tablespoon vegemite (or similar)
- 1 cup vegetable stock (I used 1 tablespoon of my own homemade stock and added to cup of water)
- 1 cup water
- salt and pepper sprinkles
- 500 grams potatoes
- knob of butter
- 130 ml milk
- Place the flour and salt and pepper into a zip lock bag. Shake. Put lamb shanks into bag and roll bag gently around to coat lamb in flour. Remove from the bag and place lamb in the slow cooker.
- In a pan, or thermomix, place oil, garlic, chopped onion and stir fry for one minute until tender. Put this into slow cooker with lamb.
- Now add tin of tomatoes, mixed herbs, tomato paste, veggie stock, water, and vegemite to the slow cooker and stir well. Turn heat to low.
- Add chopped carrots, zucchini, broccoli, and brussel sprouts to the slow cooker and stir. Place lid on pot and leave for a minimum of 8 hours.
- Serve with mashed potato (I made thermomix mash, the best mash ever, using the 500 grams potatoes cooked in milk, then swizzled up with the overly generous knob of butter. )
- One word? Scrumptious!
Note: Depending on your slow cooker, you may need more time. I checked mine after six hours on low setting, but it wasn’t anywhere near ready. So I switched it to the high setting (impatient me!) for 2 more hours to give it a big booster, then returned it to low. I switched it off when I went to bed, then kick started the slow cooker again this morning at 9am on low to reheat and brew the flavour longer. It was on all day, and the meat was almost slipping off the bone, it was so tender. Well worth the wait.
What’s your favourite slow cooker recipe? Ideas please!
PS: Happy Winter to you!