When I was growing up Lamb Shanks, Beef Cheeks and Gravy Beef used to be cheaper cuts of meat but now the reverse is true.
These Lamb Shanks would have to be my youngest daughters favourite meal. She is obsessed with sheep and regularly asks her Father and I to buy her one so I am surprised she is so keen to eat them too….
The key to a good Lamb Shank is to buy quality meat. We are fortunate to live in an area that is serviced by a local company who provide amazing produce. The Butcher and Co in Boonah and Kalbar is where I purchase 90% of the red meat my family consumes. Not only am I supporting a local company but I am getting a quality product too. I am a bit of a chuck it in the slow cooker and leave it be kind of person but Lamb Shanks do require a bit of work to begin with. Luckily the payoff after slow cooking all day is well worth the initial effort.
Ingredients
- 6-8 Lamb Shanks
- 2 cans Chopped Tomatoes
- 4 tablespoons Tomato Paste
- 4 tablespoons Oyster Sauce
- 2 tablespoons Vegetable Stock Paste or 2 stock cubes
- 1 tablespoon Kecap Manis or Dark Soy
- 1 can of Brown Lentils
- I large Brown Onion, sliced
- 2 large Carrots, sliced
- 2 tablespoon Plain Flour
The first and most important step is to season the lamb shanks with salt and pepper then brown on all sides. I have a slow cooker that allows me to sear the meat so this removes using a fry pan from the equation when browning the lamb shanks.
Once browned remove from the slow cooker/pan.
Brown the sliced onion and carrots. Once the onions are softened add the plain flour and stir for 3-5 minutes until nut brown.
Add tinned Tomatoes, Tomato Paste, Oyster Sauce, Vegetable Stock Paste, Kecap Manis or Dark Soy and Drained Lentils. Stir until combined. Taste for seasoning then add browned Lamb Shanks.
Cook on low for 6-8 hours and make sure you do not lift the lid during this time. Allow the slow cooker to do its thing 🙂
Once the Lamb Shanks are cooked you can thicken the sauce further if you prefer more of a gravy style sauce. Carefully remove the tender Lamb Shanks from the slow cooker and cover with foil. Bring the sauce to a boil and allow to simmer uncovered for 10-15 minutes or until thickened. Once thickened serve Lamb Shanks with chosen sides and spoon over the thickened sauce.
My family prefers mashed potato and steamed greens but feel free to serve with pasta and vegetables or even fresh bread to mop up the sauce.
You can puree the sauce prior to thickening if your family is under the belief they don’t eat vegetables or Lentils. My family is no longer under the illusion about what they eat so I do not bother.
