The best thing about winter is the abundance of lamb that is available everywhere. At the local butcher, the fresh markets, the grocery stores. They are everywhere!
I often say, when I see sheep and lamb grazing on the country side that I get a little hungry. Sure they are cute, but boy are the mighty tasty *slurp*.
I have friends with dreams of owning a little farm eventually with animals to tend such as goats, pigs, sheep and chickens. I have been banned from ever visiting their farm based on the fact that I would want to eat all their ‘pets’ *sigh*
No trust these days, I tell ya. I wouldn’t eat their animals at all! How little they know of me. Well, I wouldn’t do it in front of them anyway. “Why, would you look at that? The fox has been in your chicken coop again!” 0_0
Knowing how much I love the taste of this wooly animal, The Boy decided to slow cook some lamb shanks for me one weekend. It was the perfect Sunday night meal. Warm, comforting, filling and oh so tasty. I love my man!
We hope you enjoy our delectable finger licking Slow Cooked Lamb Shanks 🙂
Slow Cooked Lamb Shanks Recipe
- 2-4 Lamb Shanks
- 180 g Speck (chopped into chunks)
- 1 large Onion (chopped into chunks)
- 2 Tomatoes (quartered)
- 4 cloves of Garlic (smashed with skin on)
- 2 Carrots (chopped into chunks)
- 2 Celery Sticks (chopped into chunks)
- 1 Bay Leaf
- 2 sprigs of Thyme
- 2 cups of Chicken or Beef Stock
- 2 Tbsp of Pearl Barley
- 1 Tbsp of Olive Oil
- Salt & Pepper
- Season lamb shanks with some salt and pepper.
- Heat 1 Tbsp of olive oil in a large pan over high heat and brown the lamb shanks on all sides to get some caramelisation happening. You can cook in batches if they do not all fit in your pan.
- Take the lamb shanks out of the pan and lower the heat to medium. Place speck into the pan and cook for 5-7 minutes. Take speck out and set aside.
- In the same pan, add in the onions and garlic and cook until soften (a couple of minutes).
- Place onions, garlic, tomatoes, carrots and celery into a slow cooker. Place the lamb shanks over them.
- Add bay leaf, thyme, pearl barley, speck and stock into the slow cooker.
- Cook on low for 6 to 8 hours or until lamb shanks are tender and falling off the bone.
- If you prefer a thicker gravy, sieve all ingredients (after cooking) and reduce the liquid by half.
Serve this up with warm polenta or potatoes (any which way) and you’re guaranteed a highly comforting meal.
So my friends, are you like me and get a little hungry visiting farms or do you have shock faces now that you know the kind of person I am?