Lamb Shanks With Juniper Cooked in Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Lamb Shanks, about 1.5kg in total2 small red onions, cut into wedges2 tablespoons plain wholemeal flour200ml red wine vinegar500ml vegetable stock1 tablespoon tomato puree2 bay leaves1 teaspoon juniper berries, roughly crushed1 small cinnamon stick, halvedpared rind of 1 small orange
Preheat Slow Cooker if necessary: see the manufacturer's instructions.
Heat the Fry pan with cooking paper cut to size, add the lamb shanks and fry over med-high heat turning until browned all over. Place into the slow cooker.
Add the onions to the pan and fry for 4-5 minutes or until just beginning to turn brown, use a few splashes of water to steam cook the onion if not using oil.
Stir in the flour. Gradually mix in the vinegar and stock, then add the remaining ingredients. Bring to the boil, stirring.
Transfer to the slow cooker pot, cover with the lid and cook on high for 5-7 hours or until the lamb is beginning to fall off the bone. If you prefer a thick sauce, pour it into a saucepan and boil rapidly for 5 minutes or until reduced by one-third. Serve with mashed sweet potato and green beans.
Number of Servings: 4
Recipe submitted by SparkPeople user BAMY05.
Heat the Fry pan with cooking paper cut to size, add the lamb shanks and fry over med-high heat turning until browned all over. Place into the slow cooker.
Add the onions to the pan and fry for 4-5 minutes or until just beginning to turn brown, use a few splashes of water to steam cook the onion if not using oil.
Stir in the flour. Gradually mix in the vinegar and stock, then add the remaining ingredients. Bring to the boil, stirring.
Transfer to the slow cooker pot, cover with the lid and cook on high for 5-7 hours or until the lamb is beginning to fall off the bone. If you prefer a thick sauce, pour it into a saucepan and boil rapidly for 5 minutes or until reduced by one-third. Serve with mashed sweet potato and green beans.
Number of Servings: 4
Recipe submitted by SparkPeople user BAMY05.
Nutritional Info Amount Per Serving
- Calories: 552.9
- Total Fat: 19.5 g
- Cholesterol: 240.4 mg
- Sodium: 652.4 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.2 g
- Protein: 78.9 g
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