Saturday, 13 February 2010
Everyone's talking about Lamb Shanks!
Before you go to bed take 1 red onion, chopped. 1 large garlic clove, crushed. Mix with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tspn each ground paprika, rosemary and thyme. Take 2 Lamb Shanks and stab them all over (very therapeutic if you've had a bad day!) then put them in the bowl with oil/vinegar mix. Massage well, cover with cling film, put in the fridge and go to bed!
On waking flick on the slow cooker to heat up. Sear the lamb shanks in a hot pan on all sides and put in the slow cooker. Saute the rest of the marinade for a minute then add a good size glass of red wine. Next add a pint of lamb stock made with 1 stock cube and boiling water. Pour this over the shanks, add more water if necessary to cover them. Put the lid on and leave for six hours or longer.
Now go enjoy your day knowing that later on when you're hungry you only have to throw some veg in a pan for 15-20 minutes. If, like me, you like a thicker gravy remove the lamb from the pot and put in a warm oven, pour the gravy into a pan and thicken with a little cornflour. Be sure to bring to the boil for two minutes to ensure the cornflour is cooked off. Serve up pouring gravy all over !