Drag that slow cooker out of the cupboard and put it to work with food writer Claire Thomson’s lamb slow cooker recipe.
*This recipe is gluten-free according to industry standards
Ingredients
- lemon 1 large, juiced
- extra-virgin olive oil 100ml
- dry white wine 175ml
- black peppercorns crushed to make ½ tsp
- garlic 4 cloves, peeled and left whole
- dried oregano 2 tsp
- ground cumin 1 tsp
- lamb shanks 4
- sea salt flakes 1 tsp
- ripe tomato 1 large, cut into quarters
- cinnamon stick 1
- waxy potatoes 750g, peeled and cut into bite-sized cubes
- flat-leaf parsley a handful, roughly chopped
Method
-
Step 1
Put the lemon juice, 2 tbsp oil, wine, pepper, garlic, oregano and cumin into a blender and whizz. Put the shanks into a bowl, pour over the marinade and massage well to coat. Cover and chill for at least 1 hour but preferably overnight.
-
Step 2
Heat the slow cooker to high or low, depending on desired cooking time.
-
Step 3
Put the meat, marinade, salt, tomato and cinnamon stick into the slow cooker. Cover with the lid and cook for 3-4 hours on high, or 6-8 hours on low until completely tender.
-
Step 4
When the lamb is cooked through and completely tender, brown the potatoes in 3 tbsp of olive oil in a frying pan over a medium-high heat until they begin to colour and soften.
-
Step 5
Remove the lamb from the slow cooker, put on a plate and cover tightly with foil.
-
Step 6
Add the browned potatoes to the slow cooker and mix well. Cover and continue cooking for another 45 minutes-1 hour or until the potatoes are cooked and very soft. Add the lamb back to the slow cooker to heat through once more. Check the seasoning, adding more if necessary.
-
Step 7
Serve with crusty bread and a green salad.
Nutritional Information
- Kcals 694
- Fat 43.6g
- Saturates 12.4g
- Carbs 29.7g
- Sugars 2.4g
- Fibre 3.5g
- Protein 31.6g
- Salt 1.5g
