But this time I managed to wait and save it for dinner, O lamb shanks, o lamb shanks, why did I wait so long to try you out again? Years ago, living in Sydney, I had attempted to make lamb shanks but unfortunately, the meat just stayed stuck to the bone, and I never really got over that disappointment.
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| Lamb Shank with Sweet Potato Mash & Pomegranate Salad |
I finally decided to conquer my failure and try it again. I saw these pomegranates at the market and just couldn't resist them. Just the thought of their little sweet juicy gems can bring a smile to my face.
And you can't make a stew without something to sop up the sauce, initially I was going for cauliflower mashed, but it was twice the normal price at the moment so I settled for some sweet potato, which is just as good.
Ingredients for the Lamb Shank:
Onion Salt/Pepper
Garlic Tomato Paste
Carrot Can of Tomato
Lamb Shanks Worcestershire
Red Wine Sugar
Stock Flour Mixed Spice Bay leaf
Directions
- Dust the lamb shanks in flour that's seasoned with salt and pepper and brown it in a pan
- Meanwhile, add the paste, can of tomato, seasoning, sauce, bay leaf to the slow cooker
- Add the lamb in slow cooker
- Brown the onion, garlic and carrot, then to slow cooker
- Top up with red wine and stock up to 7/8 of the shank.
- Cook it on low for 8 hrs (I did this and went to bed or in the morning before going to work)
After consuming the meat-falling-off-don't-even-need-knife-from-bone, there was still quite a bit of sauce left and since I didn't want to waste it, I dumped some mystery meat I had frozen in my freezer and set my slow cooker to work again, Ta-Da 2 meals in one!
