Mon, 14 March 2016
If you're struggling to find the perfect dish for Easter dinner, fear not! Joe Shannon joins us again to cook up his take on ALDI's Lamb Shank.
Ingredients
2 tbsp Rapeseed oil
4 lamb shanks
100g plain flour, seasoned with salt and freshly ground black pepper
250ml red wine
1 onion, sliced
3 fresh sprigs rosemary
3 fresh bay leaves
100g of dried apricots
100g of Toasted chopped walnuts
300ml chicken or vegetable stock
Method
Heat the oil in a large frying pan.
Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.
Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.
Add the onion, rosemary, bay leaves, peanuts and apricots and stock to the slow cooker. The liquid should cover the meat - add more stock or boiling water if needed.
Cook on high for eight hours. Serve with mash.
If you don’t have a slow cooker, place in a casserole dish ensuring lamb is covered with liquid, place lid on and cook in an oven of 140c for 3.5/4 hours.
