slow cooked lamb

Ready to cook.

I invented this dish today! Mum is out shopping a couple of week ago and rings me saying that there are really nice lamb shanks on special and would I like to make something with them. My response always is, yes please. So I popped them in to the freezer for a couple of weeks till I had time to cook them (I am super busy and am just existing at the moment.) It’s a Saturday… I have a lot of things to do.. I’m about to look after my friend house for a week and I’m teaching full time as well as doing Thermomix demonstrations of a night time. I’m exhausted just thinking about next week, but I wanted something yummy and comforty for dinner!

slow cooked lamb

Lamb, Garlic and Rosemary, the perfect marriage of flavours.

This is what came into my head. I mean, its classic lamb really.  Garlic and rosemary are a perfect match for lamb, so it really was a no brainer. I added the onions, carrot, celery (classic mirepoix) because it will add a yummy flavour to the stock. I then just put in any vegetables that are growing in the garden or that I have in the fridge. Simple, easy and so very tasty. I’m not a fan of slow cooker meals that have lots of liquid in them, so I only put in 1 cup of stock. If you would like more juice, just double the amount of stock, but you will have to take out the lamb and vegetables and thicken the stock as it will be too runny to be a gravy. When it was cooked the Mirepoix made a lovely gravy with just the 1 cup of stock!

Ingredients

4 – 6 Lamb Shanks, Lamb Roast or even large Lamb Grillers

3 Cloves of Garlic

4 Sprigs of Rosemary (leaves only)

2 Teaspoons of Salt

Pepper to taste

2 Tablespoons of Olive Oil

3 Onions

1 Carrot

1 Stick of Celery

1 Cup Liquid Stock (vegetable, chicken or beef) (maybe try 1/2 cup red wine, 1/2 stock)

(THERMOMIX VERSION:- 1 Tablespoon of TM paste and 1 cup of water)

Vegetables

Method

1. Crush garlic and finely chop rosemary leaves, add salt, pepper and olive oil to make a paste.

2. Rub paste into lamb and leave to marinate while you finish the rest of the dish.

3. Grate onions and carrot and finely chop celery and place in the bottom of the slow cooker.

4. Add stock to the bottom of the slow cooker and mix well.

5. Place marinated lamb on top of stock mix and cook on high for 8 hours in the slow cooker.

6. After 6 hours place any vegetables that you would like into the slow cooker and leave for the remaining 2 hours.

7. Serve and eat!

Thermomix

Thermomix Method

1. Place garlic,  rosemary leaves, salt, pepper and olive oil in the mixing bowl, chop 3 seconds/speed 7 scrape down the bowl and repeat.

Slow cooked lamb, garlic and Rosemary

So quick and easy!

2. Rub paste into lamb and leave to marinate while you finish the rest of the dish.

3. Add roughly chopped carrots, celery and halved onions chop 7 seconds/speed 7.

Slow cooked lamb carrot onion and celery

You can make it as fine or a chunky as you like. I prefer a fine mix of mirepoix.

4. Place in the bottom of the slow cooker, add TM Paste, water and mix well.

5. Place marinated lamb on top of stock mix and cook on high for 8 hours in the slow cooker.

slow cooked lamb

I’m using lamb shanks, but a roast or some large chops would work just as well.

6. After 6 hours place any vegetables that you would like into the slow cooker and leave for the remaining 2 hours.

7. Serve and eat!

Slow cooked lamb

 

This turned out to be a delicious dish! It might be nice to add 1/2 cup of red wine and only 1/2 cup of stock… I’m going to be doing that next time to see how tasty that turns out. At the very last minute I also added some frozen peas that I had left out to defrost and it added a nice green (if forgot to take photos). Anyway… I hope you like this classic dish in the slow cooker!

Enjoy Irresponsibly!

Liz xx