In winter Slow Cooked Lamb Shanks would have to be one of our most popular items. These simple ingredients like thyme and balsamic are pantry staples and just make this dish a winner.
- 2 or 4 Pasture Fed Lamb Shanks
- 1 red onion, thinly sliced
- 2 cloves, garlic, finely sliced
- 3 tbsps flour (I used Tapioca for gluten free)
- Salt and Pepper
- 3 tbsp olive oil
- 400g tin of diced tomatoes
- 1 tbsp dried thyme (I used four sprigs of fresh thyme)
- 2 tbsp honey
- 3 tbsp balsamic vinegar
- Add your flour, salt and pepper to a bowl or bag and place your lamb shanks in and thoroughly coat with flour. Make sure you dust off the shanks properly so your dish doesn’t go gluggy.
- Heat 2 tbsp oil in a fry pan and lightly brown the shanks two at a time and set aside.
- Heat remaining oil in pan and add onion, garlic and thyme. Cook for 2-3 mins until the onion is translucent. Add in the balsamic vinegar, honey and tomatoes and stir together until just bubbling. Pour this sauce into the slow cooker.
- Place lamb shanks into the sauce making sure the meaty part is covered. Cook on low for 8 hours.
- You can choose to thicken the sauce by setting aside the lamb shanks and transferring the sauce to a pan. Add 1 tbsp of arrowroot or cornflower and simmer uncovered for about 15 mins. I chose not to do this and just poured the sauce over the dish.
- These slow cooked lamb shanks are best served with a sweet potato mash. Up your greens intake by adding sauteed kale on the side and pouring over lots of sauce.
A little TIP: if you need to bulk out this dish to ensure you have leftovers for lunch or if you are feeding a crowd then add a portion of Pasture Fed Diced Lamb.