Foodie Friday: Lamb Shanks are a popular and hearty dose of comfort food as the weather starts to cool down. This variation includes another popular and hearty favourite product, Guinness, for even richer flavours.
Prep: 0:20 Mins
Cook: 6 Hrs 12 Mins
- 1 teaspoon olive oil
- 4 (1.25kg) French-trimmed lamb shanks
- 1 leek, trimmed, thinly sliced
- 2 carrots, diced
- 2 garlic cloves, thinly sliced
- 2 tablespoons tomato paste
- 2 cups Massel beef stock
- 1 cup Guinness beer
- Mashed potato or crusty bread, to serve
- Steamed green beans, to serve
Heat oil in a large, deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add to the pan. Cook, turning often, for 6 to 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker.
Reduce heat to medium. Add leek and carrot. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomato paste. Cook, stirring constantly, for 30 seconds. Add stock and Guinness. Season with salt and pepper. Pour over lamb. Cover with lid. Cook on low for 6 hours or until the lamb is tender.
Transfer mixture from slow cooker to a large heatproof bowl. Refrigerate overnight or until the fat sets on the top. Remove and discard fat. Place mixture in a saucepan over medium heat. Cook for 15 minutes or until heated through.
Serve lamb shanks and sauce with mashed potatoes or bread and beans.
Source link: www.taste.com.au