Super Simple Slow-Cooked Lamb Shanks
I made these lamb shanks yesterday and they formed the most amazing meal for us at home.
I love food. Like, I bloody love real, good food SO SO MUCH. If I know the history of it, how it reached my plate and where it came from. If I make it into art with my own hands or with the help of my kids... and then eat with people I love, it is even better.
The dinner we ate last night could have been a ‘last meal’ type of thing and I’d have been happy.
I picked the lamb shanks up from a local farmer at the Noosa farmers market last week, along with the potato’s. The greens all came from my garden. The focaccia was made from a 24 hour yeast-free sourdough ferment I started yesterday morning - that Ruby did the ‘stretch and fold’ of. Have a look below to see the INSANE rise of the sourdough.
I find it funny that sourdough as good as this is created by bacteria 🦠 and yet the world’s gone mad with the message that bacteria is bad, when it’s bacteria that makes us HEALTHY! It literally brings things - including humans - to LIFE!
I’ll blog more about the bread/sourdough life soon. ♥️
Recipe:
The simplest slow-cooked lamb shanks ever.
Ingredients:
2-4 lamb shanks (we get ours from a local farmer)
2 brown onions, peeled and quartered
4 -100000 😉cloves of garlic, peeled and chopped
Some fat like ghee, olive oil, lard/tallow or coconut oil
1x 400g tin crushed tomatoes
4 stalks of rosemary
1/2 tsp salt
Method:
In a hot frypan, place a spoonful of fat and then lay your lamb shanks across the pan. You want to create a seared, golden/caramel coloured ‘crust’ on them. Do not turn them or move them until this is done.
When your second side is almost done, add the onions and garlic to the pan to ‘sweat’ and caramalise
When you’ve seared both sides, stand them up and sear the fleshy end against the bottom of the pan until golden
In your slow-cooker add the tinned tomatoes to the bottom, add the garlic and onions onto this, then the shanks and rosemary stalks on top.
Sprinkle with salt
Slow-cook for 8 hours on medium
Serve with greens and spuds. ;)
I remove the shanks and have the sauce and juices remaining served on the side so you can ladle it over
