Slow Cooker Lamb Shanks in Red Wine Sauce

A lovely rich slow cooked lamb recipe. Easy to prepare, but sure to impress!

Servings
4 servings

Ingredients

• 4 Lamb shanks
• 2 Celery sticks
• 1 Onion
• 1 Carrot
• 1 handful mushrooms
• 1 Beef stock cube
• 100ml Red wine
• 1 tablespoon Dark brown sugar
• 2 tablespoon Tomato puree
• teaspoon Salt and pepper
• 1 tablespoon Cornflour
• 1 Bay leaf

Directions

1. Lightly brown the lamb shanks in a little olive oil.
2. Dice your celery and onion, and slice your carrots and mushrooms.
3. Place your chopped veg in the slow cooker along with the bay leaf.
4. Position your lamb shanks on top and sprinkle with a good pinch of salt and pepper.
5. Dissolve your stock cube in 150ml or boiling water.
6. Add the wine to the stock and stir in the tomato puree until mixed well.
7. Pour your liquid over the lamb shanks into the slow cooker.
8. Cook on low for 8 hours.
9. After cooking is complete, carefully remove the lamb shanks and keep warm.
10. If you would prefer the sauce to be thicker at this point, pour it into a saucepan, add the cornflour and simmer, stirring all the time until you reach the desired consistamcy.

Delicious with some creamy mash!

Slow Cooker Spicy Lamb Stew

A really full flavoured slow cooker lamb stew, great served with rice or couscous.


Servings
4 servings


Ingredients

• 500 grams Stewing Lamb
• 1/4 cup Plain flour
• 1 Medium onion
• 2 Cloves of garlic
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Ground ginger
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground cinnamon
• 1 Medium carrot
• 1 can Chopped tomatoes (400g)
• 1 Lamb stock cube
• 1 Lemon

Directions

1. Roughly chop your onion and carrot, and finely chop or crush the garlic.
2. Mix the lamb stock cube with roughly 250ml boiling water.
3. Trim any fat from the lamb and cut into bite sized pieces.
4. Place the flour into a large freezer bag along with a dash of salt and pepper. Add the lamb and shake to coat evenly.
5. Put a frying pan on a medium high heat and add a lug of olive oil.
6. Add the lamb and the onions to the pan and fry until the lamb is browned all over.
7. Add the contents of the pan to your slow cooker and stir in all your other ingredients.
8. Cook on out for 6 – 8 hours.

Slow Cooker Lamb Rogan Josh

This slow cooker lamb curry uses lamb shanks and the meat will just fall off the bone - delicious!

Servings
2 servings

Ingredients

• 200ml Soured cream
• 1 tablespoon Plain flour
• 2 tablespoon Cornflour
• 1/2 teaspoon Chili powder
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Ground ginger
• 2 Chicken stock cubes
• 4 Cardamon pods
• 400 grams Chopped tomatoes
• Ground nutmeg
• 3 Lamb shanks
• 300 grams Carrots
• 300 grams New potatoes
• 250 grams Button mushrooms (optional)

Directions

1. Slice your onions and carrots.
2. Get 2 bowls. In one, mix 4 tablespoons of water with the cornflour to make a paste. In the other, mix the soured cream with the plain flour.
3. In a saucepan, mix the chili powder, cardamon, coriander, stock cubes, ginger, tomatoes, nutmeg with 250ml of water and season to taste with salt and pepper. Bring to the boil.
4. Add the cornflour paste to the saucepan and stir constantly, keeping the mixture simmering for 2 minutes, then remove from the heat.
5. Stir in the soured cream and flour mixture.
6. Place the onions in the bottom of your slow cooker and lay the lamb shanks on top.
7. Pour your tomato mixture over the lamb and arrange the carrots, potatoes and mushrooms on top.
8. Cook on low for 8 hours.

Slow Cooker Mediterranean Lamb Shanks

No chopping required in this really simple slow cooker lamb recipe!

Servings
4 servings

Ingredients

• 4 Lamb shanks
• 800 grams Chopped tomatoes (2 tins)
• 400 grams Condensed tomato soup (1 tin)
• 2 Scoops of mixed sun dried tomatoes and olives
• 1 jar Roast red pepper pesto
• 250ml Chicken stock

Directions

1. Put a pan on a medium high heat and brown the lamb shanks on all sides in some olive oil.
2. Add the lamb shanks and all your other ingredients with a pinch of salt and pepper to your slow cooker and stir well.
3. Cook on auto for 8 hours.

Great served with a creamy mash.

Slow Cooker Lamb Hot-Pot

This recipe cooks the meat on the bone, maximising the succulence and giving a wonderful flavour.

Servings
4 servings


Ingredients

• 3 tablespoon Plain flour
• 8 Lamb chops
• 50 grams Butter
• 2 Onions
• 800 grams Potatoes
• 2 teaspoon Thyme leaves
• 1 tablespoon Worcestershire sauce
• 500ml Lamb stock

Directions

1. This recipe does ask you to transfer your pot into a conventional oven, so please check your unit’s guidelines to make sure it is oven proof.
2. Peel and finely slice your potatoes then cover them with cold water to stop them from going brown.
3. Finely slice your onions.
4. Place the lamb chops in to a large freezer bag, add the flour and shake to coat evenly.
5. Place a frying pan on a high heat and add the butter.
6. Brown the floured lamb chops for 3-4 minutes on each side.
7. Meanwhile, add a third of the potatoes, onions and thyme into your slow cooker and spread out evenly.
8. Arrange the meat on top, adding any juices from the pan as well.
9. Mix the Worcestershire sauce with the stock and add to the pot.
10. Add the remaining onions and thyme and cook on low for 6 hours.
11. After 6 hours, arrange the remaining potatoes on top of the dish and cook on low for a further hour.
12. Pre-heat your oven on it’s highest setting.
13. Melt some butter and use it to brush the potatoes.
14. Transfer the dish to the oven and cook for 30 minutes or until the potatoes are golden.

Serve with beans.

Slow Cooker Moroccan Lamb

A nice fruity twist on slow cooked lamb.


Servings
4 servings


Ingredients

• 500 grams Lamb
• 1 Onion
• 2 Cloves of garlic
• 1 Fresh red chili
• 2 teaspoon Ground ginger
• 2 teaspoon Ground allspice
• 2 teaspoon Cinnamon
• 2 Star anise
• 200ml Red wine
• 4 tablespoon Tomato puree
• 1 tablespoon Honey
• 1 handful Dried apricots
• 1 handful Dried prunes

Directions

1. Peel and chop your onion, and finely chop your garlic and chili.
2. Put a frying pan on a medium high heat and ad a little oil.
3. Fry the onions and garlic for a few minutes until softened.
4. Dice your lamb into thumb sized chunks.
5. Add the lamb to the pan and lightly brown on all sides.
6. Turn the heat down and add all of the dried spices to the pan, stirring to combine well.
7. Add the contents of the pan into your slow cooker.
8. Put the pan back on the heat and add the tomato puree, fresh chili, red wine, honey and 1/2 pint of boiling water.
9. Scrape the bottom of the pan and bring the liquied up to a light simmer.
10. Carefully pour the liquid into your slow cooker and give it a good mix.
11. Cook on low for about 4 hours.
12. At this point, add the dried fruit and gently stir them in. Then put the slow cooker back on low for at least another 2 hours.

Great served with couscous.

Slow Cooker Lamb Scouse

A traditional and simple stew from the North of England. This slow cooker version really intensifies the flavour of the sauce.


Servings
4 servings


Ingredients

• 500 grams Lamb
• 1 Large onion
• 1 Small swede
• 500 grams Potatoes
• 2 Medium carrots
• 60 grams Red split lentils
• 1 Lamb stock cube
• 1 Vegetable stock cube
• Salt and pepper

Directions

1. Peel and dice your onion, carrots and swede.
2. Dice your lamb into thumb sized chunks.
3. Place the meat, chopped veg, stock cubes and lentils into your slow cooker along with a good pinch of pepper and pour in just enough water to cover. Stir to mix well.
4. Cook on high for 4 hours.
5. Peel and quarter your potatoes and add to the scouse 15 minutes before the end of cooking.
6. At this point, check the consistancy of the sauce. If you’d like it a little thicker, stir in a little cornflour and cook for a few more minutes.

Don’t over complicate this dish, it’s great served up with just some crusty bread.