Braised lamb shanks (slow cooker recipe)
It's a very nice recipe if you enjoy a sweet and fruity meat dish. It goes excellently with couscous and is quite filling so one lamb shank could stretch to two people.
Ingredients for 2 to 4 people
- 2 or 3 small lamb shanks
- 200g shallots, peeled (see here for a neat trick)
- 1 medium aubergines, cut into small dice
- 2 tablespoons olive oil
- 1 tablespoon of Harissa paste (I use my own and it's quite hot!)
- Zest of 1 orange and juice of 2 large oranges (no more)
- 100ml medium sherry
- 375 g passata (or 1 400g can of chopped tomatoes)
- 150 ml hot vegetable or lamb stock
- 50g dried apricots (soaked in the sherry if you have the time)
- 75 g stoned cherries
- Heat just a teaspoon of the the oil in a large flameproof dutch oven or wok and brown the shanks all over. Allow about 8 minutes to do this as the better the colour now, the better the flavour and look of the finished dish.
- Remove the lamb and set aside. Add the shallots, aubergine and remaining olive oil to the casserole. Return the casserole to the hob and cook everything together over a high heat, stirring from time to time, until the shallots and aubergine are golden and beginning to soften.
- Add all of the ingredients to the slow cooker, set to medium and cook for 5 hours.
Serve with plain couscous. This is quite fruity and needs a bland accompaniment.
It would probably be cooked in 3 hours, but I like to stew lamb long and slow if I have the time, it seems to extract all of the flavours. It certainly smells fantastic during the last few hours of cooking.
This recipe originated from the recipe section of Belazu.com
Belazu products used in this recipe
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