reduced lamb shank

asparagus1968

evening all,

pooped to mr M's today and got a yellow stickered lamb shank.
it says " ideal for roasting " on the packet but was wondering if i could "slow cooker" it somehow ?
any recipes out there please?

cheers:)

Grimbal

it would be lovely slow cooked - I know a recipe that uses a shoulder & I'm sure it would also work with shank in the SC

will dig it out for you.....

Hmmm, cant find it, but it was something like this:

http://www.guardian.co.uk/lifeandstyle/2010/jan/31/darina-allan-ballymaloe-recipes

Pink.

Lamb shank is lovely cooked in the slow cooker. Pop it in with some garlic, herbs of your choice (rosemary?) and a tin of tomatoes and a glug of wine if you're feeling decadent....Delicious!

This thread has lots of recipes that should help:

Lamb shanks- recipe anyone?

I'll add this thread to that one later to keep the suggestions together.

Pink

Tiglath

I'm just about to serve lamb shanks from the slowcooker - they just fall apart. Much better than roasting them, IMHO.

asparagus1968

thanks to you all, looking forward to that now !
think will save in until saturday, our " special " tea day

maman

I do mine in the oven but I'm sure my favourite recipe would work in the slow cooker. Personally I'd brown the meat first (I do mine in a wok) but that just makes it look nice. Basically slice carrots and leeks, dice parsnips, add some thyme and seasoning then stock then plonk the lamb shanks on top. The veggies in stock taste fantastic and if you're really greedy you can do roasties too.:drool:

[Deleted User]

Mmmm how lovely ,I love lamb shanks and they have increased so much in price recently.Once upon a time the butcher would throw them in when you bought something else if he knew you had a dog !!.Great slow cooked and delicious with creamy mashed potato and some fresh dark greens .I lay them on a bed of thinly sliced carrot,onions or leeks plonk them on the top drizzle a bit of bisto gravy over (made from bisto powder and a crumbled up oxo) stick the lid on and leave to cook on low for as long as possibleWhen serving I like a spoonful of redcurrant jelly or mint sauce smeard over them.Gosh its 5.45 a.m. and my mouth is watering at the thought.:):)

Popperwell

How annoying...yesterday Tesco's had loads of yellow stickered meat of all kinds at a great time(not last thing at night)enough probably to last a year or more but I had no room in the freezer and probably not enough money to buy them if I could...but they are the bargains you hope for...I hope one day when I clear my freezer I can hit such a chance again...

andygb

JackieO wrote: »

Mmmm how lovely ,I love lamb shanks and they have increased so much in price recently.Once upon a time the butcher would throw them in when you bought something else if he knew you had a dog !!.Great slow cooked and delicious with creamy mashed potato and some fresh dark greens .I lay them on a bed of thinly sliced carrot,onions or leeks plonk them on the top drizzle a bit of bisto gravy over (made from bisto powder and a crumbled up oxo) stick the lid on and leave to cook on low for as long as possibleWhen serving I like a spoonful of redcurrant jelly or mint sauce smeard over them.Gosh its 5.45 a.m. and my mouth is watering at the thought.:):)

So true Jackie, what used to be a cheap and cheerful cut of meat, has been popularised by the "celebrity chefs" and elevated to "brasserie food";) status.
I like cooking it in the SC (after browning the meat with onions, garlic and spices), and making Middle Eastern/North African dishes, with lentils, shallots, and have even added prunes/apricots/almonds/pistachios. For recipes closer to home, leeks, carrots and onions/shallots are also my favourite:)

Popperwell

My local Tesco's have increased their meat department and they now sell(repeating myself)as an example neck of lamb(supposedly a cheap cut)yet unless it is yellow stickered and it is almost as expensive as other lamb products...

[Deleted User]

Its cheaper to buy a decent steak than to buy a lamb chop nowadays.No meat is cheap anymore thanks to the 'sprawncy chefs' on t.v. and the 'gastro pubs'I am waiting to see what will happen with offal(which I happen to like ) no doubt it will be dished up with that irritating voice over purring about a 'smidgen of chopped liver with a coulis of sauce and a slither of thinly slice bacon curling at the edges around it like a cover:eek: (liver and bacon) I really do dislike the woman who talks about food in this way I have no idea what her name is but I know its a slightly geordie accent .(I don't dislike the accent, only the daft mare, and the way she talks about food as though she was having an orgasm.Its food for God's sake not a night in a harem:mad: