Sunday 9 August 2020




4 Lamb shanks 

3 tablespoons Liquid All Purpose seasoning

1 tablespoon Himalayan salt 

3 Tablespoons Vinegar 

1 tablespoon Olive oil 

1.5 medium onions 

1 medium paprika 

6 tablespoons corn flour

400ml meat stock 

1 large celery stick 

4 medium carrots 

2 bay leaves 

Fresh thyme 

How to cook:

1. Wash Shanks, place in a large freezer bag (double the bag to avoid leaking), add in Salt, Liquid All Purpose seasoning and Vinegar. Shake the bag to ensure the Shanks are well coated. Leave in the fridge to marinate for at least 2 days. 

2. After marinating, remove from the freezer bag and place on a sieve to remove excess liquid. Leave on the sieve for about 5 - 10 minutes. 

3. Prepare the vegetables; wash and slice individually, set aside. 

4. In a medium pot, heat up olive oil, place the Shanks. Brown all sizes to seal in flavours. Once browned, transfer to a slow cooker pot and set aside. 

5. In the same pot used to brown the Shanks, add the Ginger, Garlic and sliced Onions; fry for 3 minutes. Then add Paprika and continue frying, stir occasionally. Allow frying for another 2 minutes. Then add the celery and continue to stir fry. 

6. Add the corn flour and stir in. Add the meat stock, mix in and transfer to the slow cooker. Add Thyme and Bay leaves. Stir in, cover the slow cooker and cook for 4 hours. Alternatively, this could aslo be cooked in the oven.

7. After 4 hours, serve hot with any food of choice. 

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