Hello winter ❄️❄️
Slow cooker lamb shanks with Parmesan Mash- the biggest shanks I’ve ever seen - so I had to pull out the big guns…. A 6.3L crockpot and man she was heavy!
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Dinner served and hit the right spots - even with my 10yr old proclaiming it was like we were in a fancy restaurant…. Ahhhh bless
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For the lamb shanks
You need
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3-4 lamb shanks
1-2 tbsp plain flour
Salt and Pepper
EVOO
2 carrots diced
1 celery stalk diced
1 large onion diced
3-4 garlic minced
2 tspn rosemary
2 cups beef stock
2 jars of your favourite passata
1 cup red wine.
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First season your lamb shanks with plain flour and salt and pepper and dust off extra flour.
Meanwhile Preheat oven to 150°c
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Next in a crockpot - add EVOO and bring up to temperature on stovetop.
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Brown your lamb shanks in batches - and remove from pan once browned on all sides.
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In the same pot (meat juices and all) throw in your carrot, onion, celery garlic and rosemary.
Allow to cook down till semi translucent
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Add cup of wine and deglaze the pan. (the brown sticky bits stuck to the bottom of the pan are perfectly normal, and should come away pretty easy)
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Next return your shanks to the pan - add your beef stock, Passata and stir
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Pop a lid on and allow to simmer for 15-20 mins.
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Next move your crockpot to the oven and cook for 5-6hrs (flipping shanks half way through cooking).
For Parmesan mash
You need
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5 potatoes (1.5 potatoes per person)
50-70g chopped butter
1/2 cup milk
59g Parmesan Reggiano
Bring potatoes to the boil in well salted water.
Once soft - drain.
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Put potatoes through a potato ricer or mash with traditional masher.
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Next add 50g butter - 1/2 cup milk - and 50g grated Parmesan reggiano. Stir through until combined
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Serve mash with your shanks..
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