Crock Pot Lamb Shank Recipes Recipes Recipe For Chili

CROCK POT LAMB SHANKS

Steps:

• Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
• Season lamb shanks with pepper.
• Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
• Place mushrooms and garlic cloves over the top.
• Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
• Pour mixture over the top of lamb shanks.
• Cook in crock pot on low for 6-8 hours depending on your crock pot.
• Remove bay leaves.
• Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.

ROSEMARY LAMB CHILI (CROCK POT)

Steps:

• Brown lamb, onion, and garlic in a nonstick pan.
• Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
• Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
• Serve hot, sprinkled with feta cheese (if using).

LAMB SHANKS WITH TOMATO,CHILI & HONEY

Steps:

• Put the lamb shanks into large plastic container or bowl, add capsicum, garlic and onion and pour the red wine over the top. Cover and leave to marinate for a few hours or preferably overnight in the refrigerator.
• Put the cumin seeds in a pre-heated frying pan over a medium heat. Stir while they toast for 3 minutes or so - they will start to smell aromatic and jump in the pan when ready. (Don't burn them.) Tip them into a mortar, then dry roast the coriander seeds in the same way and add them to the mortar. Grind the spices to a powder with the pestle.
• Lift the lamb shanks out of the marinade and set aside. Strain the marinade through a sieve or colander, reserving the liquid.
• Heat the oil in a large flameproof casserole dish and when hot, brown the shanks, in batches if necessary. Transfer to a plate. Preheat the oven to 180C (350F).
• Add the vegetables (reserved from the marinade) to the casserole dish, along with the chili and cook for 8 to 10 minutes until the onion has softened a little. Meanwhile, mix the tin of chopped tomatoes and honey into the reserved marinade liquid.
• Scatter the ground spices and flour over the vegetables in the casserole dish and stir. Pour in the marinade mixture and stir everything together. Add the lamb shanks and bring the liquid to the boil.
• Cover with a lid and transfer to the oven for 2 hours minimum. Gently turn the shanks over after 1 hour. If you have time, turn the oven down to say 140C and cook for a further 2 or 3 hours. (Alternatively, you could transfer it all to a slow cooker at this point instead of using the oven, and cook for 7 hours or more).
• When ready, transfer the shanks to a large, deep serving dish and keep warm. Put the casserole dish over direct heat on the stove top and bring to the boil. Bubble for 10 minutes to reduce sauce. Pour the sauce over the shanks and serve, garnished with coriander if you like.

LAMB IN THE SLOW COOKER

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.