Lamb shanks in the slow cooker

Wicked_Lady

I have just bought a 3.5L slow cooker and plan to use it for the first time tomorrow to cook two lamb shanks from our local butcher.

I thought I'd just wash them then put them in with a sliced onion and the remainder of a jar of black olives and leave it on low from about 9am. Is there anything else I should do?

I thought about frying them to start with but, for me, the appeal of a sc is that I can just bung it in and leave it.

Any tips/hints welcome.

Pollycat

When I do lamb shanks I do it as a one-pot meal by adding sliced potatoes, onion, tin of chopped tomatoes and a tin of flageolet beans (which I think are fab with lamb).
I add the raw potatoes & tomatoes & onion at the start and the beans later.
And of course herbs.


I do find the fat/skin becomes a bit slimy so I remove that before serving.
I find the meat usually falls away from the bone.

joedenise

Frying the lamb shanks first will give them a good colour and add a bit of flavour but you don't have to do it.

You will need to add some stock/wine as well. I would probably add more veg as well such as carrots and celery but not necessary. If you have some rosemary available then a sprig or two would enhance the flavour.

I usually turn my SC on around 10am for a 6pm dinner but it won't matter if it's on for longer.

I love lamb shanks and really must get some from the butchers to do again as it's quite a long time since we've had them. That may go on the menu next month!

ska_lover

joedenise wrote: »

You will need to add some stock/wine as well.

I would agree this.

Not that I am an expert by any means but I know this is very important

Wicked_Lady

Thank you all.

The lamb shanks etc went on at 9am so will report back if I remember! I may have put too much liquid in but will know for another time.