Curried lamb shanks (slow cooker recipe): Difference between revisions
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|Servings = Serves | |Servings = Serves 2 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = | |TotalTime = 5 hours, 30 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = | |CookTime = 5 hours, 15 minutes | ||
|Image = [[Image:Chilied lamb shanks recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Chilied lamb shanks recipe.jpg|300px|alt=Electus]] | ||
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Only this morning we mentioned that we hadn't had [[Lamb shanks|lamb shanks]] for a while, then this afternoon as I was thumbing through some old cookbooks, this recipe jumped out at me from my 1986 "The [[Manhattan]] [[Chili]] Co. Southwest American Cookbook. | Only this morning we mentioned that we hadn't had [[Lamb shanks|lamb shanks]] for a while, then this afternoon as I was thumbing through some old cookbooks, this recipe jumped out at me from my 1986 "The [[Manhattan]] [[Chili]] Co. Southwest American Cookbook. I have amended it to use a [[slow cooker]] and for once, used commercial [[curry powder]] rather than a homemade blend. | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| | | 100 ml [[olive oil]] | ||
| | | 2 [[Lamb shanks|lamb shanks]] | ||
| [[Sea Salt|sea salt]] & [[Freshly ground black pepper|freshly ground black pepper]] | | [[Sea Salt|sea salt]] & [[Freshly ground black pepper|freshly ground black pepper]] | ||
| 2 | | 2 [[Onions|onions]], peeled and sliced | ||
| 1 bulb of [[Garlic, peeled and crushed|garlic, peeled and crushed]] | | 1 bulb of [[Garlic, peeled and crushed|garlic, peeled and crushed]] | ||
| 2 | | 2 teaspoons of [[curry powder]] | ||
| | | 2 tablespoons [[Cumin seeds|cumin seeds]], lightly [[Toasted|toasted]] and finely [[Ground|ground]] | ||
| | | 2 tablespoons [[Dried|dried]] [[Mexican oregano]] | ||
| 1 tin peeled [[Plum tomatoes|plum tomatoes]] | | 1 tin peeled [[Plum tomatoes|plum tomatoes]] | ||
| 1 bottle of [[Guinness]] (330 ml) | | 1 bottle of [[Guinness]] (330 ml) | ||
| | | 100 ml [[Beef Stock|beef stock]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| In a large flameproof [[Casserole|casserole]] or [[Dutch Oven|dutch oven]], heat | | In a large flameproof [[Casserole|casserole]] or [[Dutch Oven|dutch oven]], heat 100 ml of [[olive oil]], when hot add a good pinch of [[Black pepper|black pepper]] and [[Brown|brown]] the [[Lamb shank|lamb shank]] really well on all sides, this should take around 15 minutes. | ||
| Sprinkle the [[Lamb shanks|lamb shanks]] with a pinch of [[Salt|salt]] and | | Sprinkle the [[Lamb shanks|lamb shanks]] with a pinch of [[Salt|salt]] and pop them in the [[slow cooker]]. Discard the used [[Oil|oil]]. | ||
| Return the pan to a low heat, add the remaining [[Oil|oil]] and the [[Garlic|garlic]] and the [[Onions|onions]], cover and sauté for 15 minutes stirring now | | Return the pan to a low heat, add the remaining [[Oil|oil]] and the [[Garlic|garlic]] and the [[Onions|onions]], cover and sauté for 15 minutes stirring now and then. | ||
| Add the [[Chillies|chillies]], [[Chilli powder|chilli powder]], [[Oregano|oregano]] and [[Cumin|cumin]] and [[Stir-fry|stir-fry]] uncovered for 5 minutes. | | Add the [[Chillies|chillies]], [[Chilli powder|chilli powder]], [[Oregano|oregano]] and [[Cumin|cumin]] and [[Stir-fry|stir-fry]] uncovered for 5 minutes. | ||
| Chop the [[Tomatoes|tomatoes]] with a sharp knife while they are still in the can. | | Chop the [[Tomatoes|tomatoes]] with a sharp knife while they are still in the can. | ||
| Add them to the [[Onions|onions]] together with the [[Guinness]], [[Beef Stock|beef stock]], 1 teaspoon of [[Sea Salt|sea salt]] and stir well. | | Add them to the [[Onions|onions]] together with the [[Guinness]], [[Beef Stock|beef stock]], 1/2 a teaspoon of [[Sea Salt|sea salt]] and stir well. | ||
| | | Add everything to the slow cooker, set to medium and cook for 5 hours, covered. | ||
| | | After 5 hours, remove the lamb shanks and keep warm | ||
| Test the gravy for seasoning, if you need it hotter, spice it up with your favourite [[chili sauce]]. | |||
| | |||
| Pour the cooking [[Liquor|liquor]] through a [[Sieve|sieve]] and press out all of the juices, discard the solids. | | Pour the cooking [[Liquor|liquor]] through a [[Sieve|sieve]] and press out all of the juices, discard the solids. | ||
| Add the [[Strained|strained]] [[Gravy|gravy]] to the [[Casserole|casserole]] and | | Add the [[Strained|strained]] [[Gravy|gravy]] to the [[Casserole|casserole]] over a high heat and to bring it to the [[Boil|boil]]. For the next 15 minutes, reduce this by one third by stirring, [[Boiling|boiling]] and skimming. | ||
| | | Serve the lamb shanks with the hot [[Gravy|gravy]]. | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
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[[Category:Lamb recipes]] | [[Category:Lamb recipes]] | ||
[[Category:Meat recipes]] | [[Category:Meat recipes]] | ||
[[Category: | [[Category:Slow cooker recipes]] | ||
[[Category:Slow cooke | |||
Revision as of 13:46, 15 April 2015
📌 This page needs a photograph! 📷 [robots:noindex]
| Curried lamb shanks (slow cooker recipe) | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 5 hours, 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 5 hours, 15 minutes |
| Difficulty: | 
|
Only this morning we mentioned that we hadn't had lamb shanks for a while, then this afternoon as I was thumbing through some old cookbooks, this recipe jumped out at me from my 1986 "The Manhattan Chili Co. Southwest American Cookbook. I have amended it to use a slow cooker and for once, used commercial curry powder rather than a homemade blend.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 ml olive oil
- 2 lamb shanks
- sea salt & freshly ground black pepper
- 2 onions, peeled and sliced
- 1 bulb of garlic, peeled and crushed
- 2 teaspoons of curry powder
- 2 tablespoons cumin seeds, lightly toasted and finely ground
- 2 tablespoons dried Mexican oregano
- 1 tin peeled plum tomatoes
- 1 bottle of Guinness (330 ml)
- 100 ml beef stock
Method
- In a large flameproof casserole or dutch oven, heat 100 ml of olive oil, when hot add a good pinch of black pepper and brown the lamb shank really well on all sides, this should take around 15 minutes.
- Sprinkle the lamb shanks with a pinch of salt and pop them in the slow cooker. Discard the used oil.
- Return the pan to a low heat, add the remaining oil and the garlic and the onions, cover and sauté for 15 minutes stirring now and then.
- Add the chillies, chilli powder, oregano and cumin and stir-fry uncovered for 5 minutes.
- Chop the tomatoes with a sharp knife while they are still in the can.
- Add them to the onions together with the Guinness, beef stock, 1/2 a teaspoon of sea salt and stir well.
- Add everything to the slow cooker, set to medium and cook for 5 hours, covered.
- After 5 hours, remove the lamb shanks and keep warm
- Test the gravy for seasoning, if you need it hotter, spice it up with your favourite chili sauce.
- Pour the cooking liquor through a sieve and press out all of the juices, discard the solids.
- Add the strained gravy to the casserole over a high heat and to bring it to the boil. For the next 15 minutes, reduce this by one third by stirring, boiling and skimming.
- Serve the lamb shanks with the hot gravy.
Serving suggestions
Serve with rice and freshly grilled sweetcorn.
Recipe source
[[Category:Slow cooke