Red Wine & Minty Lamb Shanks
Tender and Slow Cooked to Perfection
These lamb shanks are slowly cooked in a delicious sauce until they fall apart. Red wine paired with whole grain mustard, fresh mint and honey combine to create a sauce with a wonderful depth of flavour. We also added baby carrots to the slow cooker which caramelised beautifully in the sauce. Serve shanks on a kumara and potato mash and enjoy.
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Special Occasion & Entertaining,
National Lamb Day,
4 Quality Mark lamb shanks
2 tbsp olive oil
1/2 tsp salt and pepper
2 medium, finely chopped onions
4, crushed garlic cloves
1 cup red wine
2 cups beef stock
2 tbsp Worcestershire sauce
2 tbsp whole grain mustard
2 tbsp honey
1 handful, roughly chopped fresh mint leaves
500g, washed and green parts removed baby carrots
to garnish fresh mint leaves
To Slow Cook
To Make Sauce
Turn your slow cooker to low.
Heat a frying pan to moderate-high heat on the stove-top and add half the olive oil.
Season the lamb with salt and pepper and brown, turning often to brown all sides.
Set lamb aside.
Add remaining measure of oil to the fry pan and add the onions and garlic, stirring for about 15 seconds, or until fragrant.
Immediately add the wine, and boil for 1 minute.
Add the beef stock, Worcestershire sauce, mustard, honey and half the chopped mint and bring to a gentle simmer then remove from the heat.
Transfer lamb to the slow cooker and pour the sauce over it.
Cover with the lid and cook on low for 8 hours or high for approx 4 hours, or until the meat tender and easily pulled from the bone.
Approx 2 hours before the end of cooking add the baby carrots and stir through the sauce.
Nutrition Information per Serving (749 (includes bone weight)g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)