Slow Cooked Lamb Shanks And Tomatoes Food

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SLOW COOKER LAMB SHANKS



Slow cooker lamb shanks image

Nothing like coming home to a perfectly tender lamb shanks. Slow-cook in red wine and tomato based sauce. Serve with mashed potatoes and greens.

Categories     Midweek Dinner

Time 7h30m

Yield Serves 6

Number Of Ingredients 12

2 tablespoon olive oil
6 (1.5kg) trimmed lamb shanks
1/2 cup (75g) plain flour
2 medium (300g) brown onions, chopped
2 medium (240g) carrots, chopped
4 clove garlic, crushed
2 tablespoon tomato paste
1 cup (250ml) red wine
2 cup (500ml) salt-reduced beef stock
2 400g cans chopped tomatoes
2 tablespoon sugar
1 bouquet garni (see tips)

Steps:

  • Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper; shake away excess. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
  • Add remaining oil to the same pan with onions, carrots and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. Add the tomato paste; cook, stirring, for a further minute.
  • Add the wine to the pan; bring to the boil. Stir in stock, undrained tomatoes, sugar and bouquet garni. Bring to the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid. Cover; cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone.
  • Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook, uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface. Serve the lamb with the sauce, mashed potatoes and steamed green vegetables, if desired.

Nutrition Facts : ServingSize Serves 6

SLOW-COOKED LAMB SHANKS AND TOMATOES



Slow-Cooked Lamb Shanks and Tomatoes image

A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 4h

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
Coarse salt and ground pepper
5 garlic cloves, smashed and peeled
5 large tomatoes (about 4 1/2 pounds total), coarsely chopped, or 2 cans (28 ounces each) plus 1 can (15 ounces) whole peeled tomatoes
4 lamb shanks (about 4 pounds total)

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
  • Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

Nutrition Facts : Calories 429 g, Fat 24 g, Fiber 3 g, Protein 37 g

SLOW COOKER LAMB SHANKS



Slow Cooker Lamb Shanks image

This recipe is by Julie Goodwin the first Australian MasterChef, saving here as I plan on making it later this month but want to be able to scale it back for 2 persons. Times are estimated.

Provided by ImPat

Categories     Lamb/Sheep

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 lamb shanks (1K French trimmed)
1/2 cup plain flour (75 grams)
2 brown onions (medium 300g chopped)
2 carrots (medium 240g chopped)
4 garlic cloves (minced)
2 tablespoons tomato paste
1 cup red wine (250ml)
2 cups beef stock (salt reduced 500ml)
2 (400 g) tomatoes (canned chopped)
2 tablespoons sugar
1 bouquet garni (see note)

Steps:

  • Heat half the oil in a large frying pan.
  • Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess and cook the lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
  • Add remaining oil the the same pan and sauté onions, carrots and garlic, stirring, over a medium heat for about 2 minutes or until the onion is starting to soften and then add the tomato paste and cook stirring for a further minute.
  • Add the wine to the pan, bring to the boil and then stir in stock, undrained tomatoes, sugar and bouquet garni and bring the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
  • Cover and cook for 6 to 8 hours on the low setting or until lamb is soft and fall off the bone (see notes).
  • Remove the lamb from the slow cooker and cover to keep warm.
  • Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thicken slightly, removing any fat from the surface.
  • Serve the lamb with the sauce, instant polenta and steamed green vegetables, if desired.
  • Suitable to freeze but not to microwave.
  • JULIE'S NOTES - I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually by leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.

SLOW-COOKER LAMB SHANKS



Slow-cooker lamb shanks image

Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 5h10m

Number Of Ingredients 12

4 lamb shanks
2 tbsp olive oil
1 onion, finely chopped
2 tbsp tomato purée
250ml light red wine (such as pinot noir)
2 tbsp plain flour
500ml stock, vegetable, chicken or lamb
2 carrots, chopped
2 garlic cloves, peeled
2 bay leaves
2 thyme sprigs
1 bunch parsley, leaves chopped separately to the stalks

Steps:

  • If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
  • Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
  • After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.32 milligram of sodium

SPICED SLOW-COOKED LAMB SHANKS



Spiced Slow-cooked Lamb Shanks image

This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with potato mash, polenta, couscous or rice, it is a wonderful dish.

Provided by Jamie Oliver

Time 2h55m

Yield 4 servings

Number Of Ingredients 18

4 lamb shanks
Sea salt
Freshly ground black pepper
1 teaspoon coriander seeds
1 small dried red chile (or 2 teaspoons chopped fresh chile)
1 teaspoon dried marjoram or oregano
1 tablespoon flour
1 tablespoon olive oil
1 clove garlic, finely chopped
1 large carrot, quartered and finely sliced
6 sticks celery, quartered and finely sliced
2 medium-large onions, quartered and finely chopped
1 tablespoon chopped fresh rosemary
2 tablespoons balsamic vinegar
6 fluid ounces (170 milliliters) dry white wine
6 anchovy fillets
2 (14-ounce/400 gram) tins whole plum tomatoes
1 handful fresh basil, marjoram or flat-leaf parsley, roughly chopped

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chile and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
  • Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the garlic, carrot, celery, onions, chopped rosemary, and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to a boil, put on the lid and simmer in the oven for 1 1/2 to 2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.

OVEN ROASTED LAMB SHANKS WITH ROASTED TOMATOES AND TOASTED ORZO



Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo image

Provided by Bobby Flay

Categories     main-dish

Time 5h30m

Yield 4 servings

Number Of Ingredients 25

3 tablespoons olive oil
Salt and freshly ground black pepper
4 lamb shanks
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
2 cups Port wine
1 cup red wine
4 cups chicken stock or water
Roasted Garlic, recipe follows
Toasted Orzo Pasta, recipe follows
Slow Roasted Tomatoes, recipe follows
2 heads garlic, tops removed
2 tablespoons olive oil
1 pound orzo
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons cold unsalted butter
1 cup braising liquid from lamb shanks, recipe above
1/4 cup finely chopped fresh parsley leaves
Salt and pepper
4 plum tomatoes, sliced in 1/2 vertically
1 tablespoon olive oil
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. Add the celery, carrots, and onions and cook until caramelized. Add the Port and red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo. Cook the sauce over high heat until liquid is reduced by half. Serve shanks with sauce, orzo, and tomatoes.
  • Preheat oven to 200 degrees F. Place garlic heads in a small roasting dish and drizzle with olive oil. Roast for about 1 1/2 hours or until soft. Let cool before squeezing the pulp out.
  • Bring 8 cups of water (or a combination of chicken stock and water) to a boil. Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown. In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the onion mixture. Add hot water to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with the cold butter and 1 cup of the braising liquid. Stir in parsley and season with salt and pepper, to taste.
  • Preheat oven to 200 degrees F. In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper. Roast for 4 hours. Alternatively, use re-hydrated sun-dried tomatoes instead.

SLOW COOKED LAMB SHANKS



Slow Cooked Lamb Shanks image

Make and share this Slow Cooked Lamb Shanks recipe from Food.com.

Provided by Alyce C.

Categories     Lamb/Sheep

Time 8h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

4 small lamb shanks
2 chopped carrots
2 diced onions
500 ml red wine or 500 ml beef stock
800 g tomatoes
1/2 cup flour
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon crushed garlic
1 -2 teaspoon dried rosemary
2 tablespoons butter

Steps:

  • Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
  • Add the tin tomatoes and wine to onion and carrot mixture.
  • Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
  • Add shanks to mixture in the slow cooker.
  • Slow cook on high for 4 hours then low for 2 - 4 hours.
  • Serve with mash potatoes.

Nutrition Facts : Calories 1792.8, Fat 80, SaturatedFat 35, Cholesterol 514.7, Sodium 1031.3, Carbohydrate 65.3, Fiber 9.6, Sugar 21.9, Protein 152

SLOW COOKED MOROCCAN LAMB SHANKS



Slow Cooked Moroccan Lamb Shanks image

I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 lamb shanks
2 tablespoons olive oil, divided use
1 onion, chopped finely
5 garlic cloves, crushed
1 tablespoon cumin
2 teaspoons ground coriander
2 teaspoons cinnamon
3/4 teaspoon cayenne pepper
1 teaspoon grated fresh ginger
1/2 cup white wine
4 cups water
4 teaspoons instant chicken bouillon granules
1 tablespoon tomato paste
4 tablespoons honey
2 tablespoons hot mango chutney
10 dried apricots, chopped finely
1 1/2 tablespoons cornflour

Steps:

  • Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
  • Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
  • Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
  • Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
  • About 10 Min's before the end of cooking, add apricots, stir to combine.
  • Remove shanks and cover with foil to keep warm.
  • Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
  • I served ours over couscous and poured the sauce around the dish.

SLOW COOKED LAMB SHANKS



Slow Cooked Lamb Shanks image

A delicious and hearty supper. Serve with rice.

Provided by jordangenevieve

Time 2h30m

Yield Serves 4

Number Of Ingredients 11

1 cup cake flour
salt and freshly ground black pepper, to taste
60ml dried oregano
4 lamb shanks
50ml butter
80ml olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes
3 sprigs fresh rosemary
6 bay leaves

Steps:

  • In a shallow dish, combine the flour, salt, pepper and oregano. Toss the shanks through the mixture to coat and shake off any excess.
  • Heat the butter and oil in a roasting pan on the stove and cook the shanks until well browned on both sides. Remove from the pan and keep warm.
  • In the same pan, saute the onion and garlic for a few minutes. Add the tomatoes and season well. Add the shanks, rosemary and bay leaves and bring to the boil.
  • Reduce the heat, cover and cook until the shanks are tender and the sauce is thick, about 2 hours.

SLOW COOKED LAMB SHANKS



Slow Cooked Lamb Shanks image

This one takes a bit of prep but the Lamb comes out of the slow cooker extremely tender and proper lush.

Provided by robhughes72

Time 8h45m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • The night before, make some cut's in the Lamb shanks, drizzle the Lamb shanks with olive oil and coat with the crushed Garlic and 2 of the rosemary sprigs. Try and get the garlic into the groves. Leave in the Fridge overnight.
  • The following morning. Place the onion, whole garlic cloves and remaining rosemary in the slow cooker. Add the tomatoes, vinegar, wine and stock. Season well with salt and pepper and stir well to mix together.
  • Then, In a large frying pan, Brown the lamb shanks all over on a high heat, then add them to the slow cooker. Make sure that they are almost covered by the sauce.
  • Cook in the slow cooker for around 8 hours. Once cooked, remove the Lamb shanks and reduce the remaining sauce to make a sort of gravy. Serve with mash potato's and green beans - proper lush.

BRAISED LAMB SHANKS & SUN-DRIED TOMATOES



Braised Lamb Shanks & Sun-Dried Tomatoes image

Very tasty very rich Lamb Shank Recipe which can be frozen. You could use a slow cooker or do it on the stove top.

Provided by Latchy

Categories     One Dish Meal

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 lamb shanks, about 3 kg
plain flour, to toss shanks in
2 tablespoons olive oil
12 baby onions
2 cloves garlic, crushed
1/2 cup sun-dried tomato, drained of oil
1/2 cup port wine
1 1/2 cups good dry red wine
1/2 cup chicken stock
3 tablespoons freshly chopped parsley or 3 tablespoons basil leaves (or both)

Steps:

  • Toss the lamb in the flour and shake away any excess.
  • Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
  • Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
  • Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
  • Serve the lamb with the pan juices and sprinkle over the parsley or basil.

SLOW COOKED LAMB SHANKS (SECO DE CHIVO)



Slow Cooked Lamb Shanks (Seco De Chivo) image

This dish is generally known as Seco de Chivo. Goat or lamb is used interchangeably, though in America, lamb is much more commonly eaten and it is easier to find in the supermarket. When made with lamb, this dish is also known as Seco de Cordero or Seco de Borrego. This is great with mashed potatoes or rice. A friend tried this recipe and served it over polenta, which she says worked well.

Provided by Pesto lover

Categories     Lamb/Sheep

Time 12m

Yield 4 serving(s)

Number Of Ingredients 14

4 lamb shanks
1 tablespoon olive oil
24 ounces beer (or 12 ounces beer & 12 ounces water)
1 bunch fresh cilantro leaves, washed well
1 1/2 teaspoons brown sugar (I use brown sugar Splenda)
1 large onion, chopped
3 medium tomatoes
2 tablespoons ketchup
1 carrot
1/2 stalk celery
1 garlic clove
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin powder

Steps:

  • Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.
  • Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.
  • Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.

Nutrition Facts : Calories 766.2, Fat 37.2, SaturatedFat 14.2, Cholesterol 242.1, Sodium 868.5, Carbohydrate 19, Fiber 2.3, Sugar 8.2, Protein 73.5

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SLOW COOKED LAMB SHANKS -THIS RECIPE IS COMFORT FOOD AT IT ...
Instructions. Preheat slower cooker on low heat. Heat the oil in large pot over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and brown on all sides. Transfer lamb to slow cooker. Add vegetables. Sauté to soften slightly, about 3-5 minutes. Mix in tomato & anchovy paste.
From errenskitchen.com


SLOW-COOKED LAMB SHANKS WITH BARLEY RECIPE | GOOD FOOD
Add the onion and garlic to the dish and cook until softened. Return all the lamb to the casserole dish. Add the tomato, wine, bay leaf, lemon zest, capsicum and 125 ml (4 fl oz/½ cup) water and bring to the boil. Cover the dish and cook in the oven for 2–3 hours, or until the meat is tender and falling off the bone and the sauce has ...
From goodfood.com.au


SLOW-ROASTED LAMB SHANKS WITH TOMATOES RECIPE | MYFOODBOOK
Add wine and cook for 1 minute. Add tomatoes and roughly break up using a wooden spoon. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 6-8 minutes until slightly thickened. Season to taste; Pour tomato mixture over lamb shanks. Toss lamb to coat. Cover with 2 layers of foil, press sides to ...
From myfoodbook.com.au


ITALIAN LAMB SHANKS - LOVE FOOD
Italian lamb shanks September 7, 2016 – Posted in dinner , entertaining , family , lamb , video recipes These Italian lamb shanks slow cooked in the ‘osso bucco’ style, in a rich tomato, garlic and rosemary sauce with a gremolata are absolutely sensational.
From lovefood.net.au


SLOW-COOKED LAMB SHANKS RECIPE - GOOD FOOD
Stir in the mace and garam masala and cook for 30 seconds, or until fragrant. 2. Return the lamb to the pan with the passata and stock and bring to the boil. Cover tightly with a lid or foil. Bake in the oven, covered, for about 4 hours, turning twice …
From goodfood.com.au


VIDEO OF MY SLOW COOKED LAMB SHANKS. : SLOWCOOKING
r/Slowcooking is a food-related subreddit for sharing ideas, recipes or pictures in which a "slow cooker" was used in the preparation of meals. Many people think a slow cooker is named a "crock-pot," however this is a trademarked name of just one manufacturer. Slow cooking is an ideal method for cooking less expensive portions of meat to make them more tender and …
From reddit.com


LAMB SHANKS WITH TOMATOES AND FRESH HERBS RECIPE - FOOD NEWS
Ingredient Checklist. 4 (12-ounce) lamb shanks, trimmed. ½ teaspoon salt. ½ teaspoon freshly ground black pepper. 4 garlic cloves, minced. ¾ cup dry red wine. 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano. ¼ cup chopped fresh parsley.
From foodnewsnews.com


SLOW-BRAISED LAMB SHANKS WITH ROSEMARY, TOMATO, CAPERS ...
Slow-Braised Lamb Shanks with Rosemary, Tomato, Capers, and Olives —You may cook these in the oven or in a large slow cooker (which works excellently). When I use the oven, I cook them low and slow overnight, let them cool, then reheat for dinner. Prep time: 30 minutes Cook time: 8–12 hours Serves 4. Ingredients Beef tallow or other fat 4 lamb shanks …
From seleneriverpress.com


SLOW-COOKED LAMB SHANKS AND TOMATOES - GLUTEN FREE RECIPES
Slow-Cooked Lamb Shanks and Tomatoes might be just the main course you are searching for. This recipe makes 4 servings with 345 calories, 41g of protein, and 13g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, coarse salt and ground pepper, garlic cloves, and a few other things to make it …
From fooddiez.com


SLOW COOKER LAMB SHANKS – FOOD FOR A RESTLESS MIND
Lay the lamb shanks on top of the onions and garlic and season well with salt and pepper. Sprinkle the rosemary, thyme, cumin, and sage evenly over the lamb shanks. Pour the beef stock, balsamic vinegar, and canned tomatoes around the lamb shanks. Now you just pop the lid on and cook on LOW for 7 hours or HIGH for about 4 hours., turning the ...
From foodforarestlessmind.wordpress.com


BRAISED LAMB SHANKS {SLOW COOKED} - TASTY EVER AFTER
Add beef and chicken stocks, tomato paste, and rosemary and stir well. Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven. Braise the shanks for 2-2 ½ hours, or until lamb is fork tender. Place the cooked shanks on a serving dish.
From tastyeverafter.com


SLOW COOKED LAMB SHANK - FOOD24
Cook for 4 minutes then add 1 tin of chopped tomatoes. Season with salt and black pepper. Pour the remaining tin of chopped tomatoes in an ovenproof dish and arrange the lamb shanks on top. Add the sauce from the pan to the dish. Arrange the garlic and bouquet garni in the dish and bake for 3 hours, covered, at 160ºC, basting the shanks every ...
From food24.com


BALSAMIC & TOMATO SLOW COOKER LAMB SHANKS RECIPE - FOOD NEWS
Add the thyme, balsamic vinegar, maple syrup, tomatoes and carrots, season to taste. Stir well and bring to a gentle bubble then remove from the heat. To Slow Cook. Add the sauce to the slow cooker and the lamb shanks on top. It is best …
From foodnewsnews.com


SLOW-COOKED LAMB SHANK WITH BRAISED VEGETABLES RECIPE
Add the tomato purée, tomatoes, port and red wine, then stir in the spices and bring to the boil. Once starting to boil, transfer the contents of the pan to the roasting tray. Pour in enough water to fill the tray by about three-quarters or to just cover the lamb shanks, then cover the tray with foil and cook in the oven for 2 hours.
From lovefood.com


SLOW-COOKED LAMB SHANKS WITH KUMARA MASH - HEALTHY …
Spoon vege mixture into slow cooker, on top of the shanks. Add herbs, stock, bay leaves, sugar and tomatoes. Cover with the lid and cook for 8 hours on a low heat. Every couple of hours, check shanks are nicely covered in liquid, spooning it over if required. Season with salt and pepper. When shanks have 30 minutes cooking time remaining, add ...
From healthyfood.com


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