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
salt
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)

Chilli and Brandy Beef with White Beans

Now the name of this recipe caught my attention for sure. I was very intrigued by the flavour combinations and knew that I would just have to make it and test it for myself. Being a slow cooker recipe it had already scored points with me as there is nothing better than walking into the house that is filled with the aroma that just screams dinner is ready!

Tonight was no different - the house smelt wonderful. As usual the beef was tender and covered in a nice thick sauce with chunky tomatoes and the afterkick of chilli. Served with crusty bread it was a perfect mid week one pot wonder.

Chilli and Brandy Beef with White Beans
(recipe adapted from The Australian Women's Weekly Slow Cooker)

Serves: 6
ProPoints per serve: 8

cooking spray
1 kilogram diced beef
2 brown onions, large dice
1 fresh long red chilli, finely sliced
2 cloves garlic, crushed
3 medium tomatoes, coarsely chopped
2 tablepsoons tomato paste
1 cup beef stock (made from stock powder)
1/4 cup brandy
salt
freshly ground black pepper
400 grams canned cannellini beans, rinsed and drained
1/3 cup coarsley chopped fresh flat leaf parsley

Coat a large frying pan with cooking spray and over a high heat brown beef. Add to slow cooker bowl.

Add onions, chilli, garlic, tomato paste, stock and brandy to the beef. Season with salt and pepper.

Cover and cook on low heat setting for 8 hours.

Add beans, cook, covered, on high setting for 20 minutes or until hot. Stir in parsley.

(click here for a printable version of this recipe)