Sunday, November 18, 2012

Italian Lamb Shanks

I have a few favourite kitchen appliances but the slow cooker would have to rate number one.  I love the fact I can get the meal ready, turn it on and know that our dinner will be cooked by the time that we get home from work.  In this case, although Sunday I had quite a lot of things to do so preparation was the key.
Lamb shanks are so tender and juicy when slow cooked so it was no surprise that this dish went down a treat in the House of Murray.
The thick tomato based sauce with tender vegetables and beans complimented the lamb shanks beautifully especially with the added kick of the A very hearty italian style one dish dinner.... that due to the brilliant work of the slow cooker made a wonderful dinner.

Italian Lamb Shanks
(recipe sourced from WW Food You'll Love Cookbook) 

Serves: 4
ProPoints per serve: 10
1 tablespoon olive oil
4 x 250 gram lean French trimmed lamb shanks, all visible fat removed
6 eschalots, halved
2 celery sticks, thinly sliced
6 medium carrots, cut into 2 cm peices
1 eggplant, cut into 2 cm peices
2 garlic cloves, crushed
1/2 cup dry red wine
1 1/2 cups beef stock
400 gram tinned diced tomatoes
1 tablespoon tomato paste
400 gram tin cannellini beans, rinsed and drained
freshly ground black pepper
1/2 cup coarsley chopped basil leaves

Preheat oven to 160 degrees Celsius. 

Heat half the oil in a large non-stick frying pan over medium - high heat.  Cook lamb, turning, for 5 minutes or until browned.  Transfer to a plate.

Heat remaining oil in the same pan over medium heat.  Add eschalots, celery and carrot and cook, stirring occasionally, for 5 minutes or until eschalots are softened.  Add eggplant and garlic and cook, stirring, for 2 - 3 minutes or until eggplant is golden.

Stir in wine, stock, tomatoes and paste.  Season with salt and freshly ground black pepper.  Bring to the boil.  Return lamb to the pan.  Cover and bring to the boil.  Transfer to a large ovenproof dish and bake, covered, for 1 hour and 30 minutes. 

Stir in beans and return to oven.  Bake, uncovered, for 30 minutes or until meat is very tender and starts to fall off the bone.

Sprinkle with basil and serve.

Or alternatively

Follow instructions and cook in slow cooker on low heat for 7 - 8 hours.

(Click here for a printable version of this recipe)

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