Slow Cooked Lamb Recipe at MyDish

Slow Cooked Lamb

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Method

  • This dish can either be cooked entirely on the hob or finished off in the oven, which is great if you have a rayburn or similar. Timing is relaxed and you can easily delay serving the dish without ruining the dinner. The longer it gently cooks the more mouth-watering and tender the meat will be.

  • Initial Preperation:

  • Heat a little olive oil in a large oven proof casserol and add the lamb shanks and Rosemary Sprigs. Season with salt & pepper and the herbs and cook for 5-8 mins on a moderate heat until browned. Remove the lamb from the casserol and set aside. Discard the chard Rosemary sprigs.

  • Peel and slice the onion and cook at a moderate heat until soft and golden brown. Return the lamb shanks to the casserol dish and crumble the beef stock cubes over them. Pour approx 1 pint of boiling water into the pan. Add a generous amount of red wine, about a 1/4 bottle.

  • Wash the carrots and top and tail them. Cut into medium lenghts of about 2 cm (1") and add to the casserol. Stir and top up with more water or wine! Until the the contents are just covered.

  • Turn the heat up and bring to a gentle simmer. Cover and simmer on a low heat for about 45 mins and then remove from the heat. Leave to continue cooking in it's own heat.

  • To Finish Off The Cooking:

  • About 2 hours before you want to eat, return the casserole to the heat and bring to the simmer. Cook for approx 2 hours over a low heat, stiring occasionally. Alternatively place in a moderate oven at 180c.

  • If you want to delay dinner just turn off the heat and bring back to the simmer before serving.

  • When you are ready to serve add the thickening granules or cornflour combined with a little cold water and simmer until thickened.

  • If you are roasting potatoes or cooking in the oven you can remove the meat from the sauce and place in the oven on a baking tray for 15-20 mins to brown before serving.


    • Tips

    • This dish can be cooked ahead the day before or frozen after the intial preparation. It works just as well with leg or shoulder of lamb and to feed more just increase the size of the caserole dish and the quantities! You can also put this into a slow cooker after the intial preperation.

      Serve with jacket potatoes or cheats roasts! If you don't want to add wine use red current jelly instead. For more variation try adding garlic or fresh mint and what ever vegtables you like - potaotes, parsnips etc for a one pot solution. Baby carrots & onions can also be added whole for an up market look.

      A great Dinner Party alternative so you can enjoy the company and not more time in the kitchen!

    Comments Add your comment

    Ingredients

    •  
    • WHAT YOU NEED
    • 4 Lamb shanks
    • 2 medium Onions
    • 3-4 Carrots
    • 2 Beef stock cubes
    • 1 tsp Oregano or Mixed Italian Herbs
    • ΒΌ bottle Red Wine
    • 1 tbls Corn Flour or Thickening Granules
    • 2-3 sprigs Fresh Rosemary

    By Views 1797  Added Tue Oct 19 2010


    This is my busy Sunday dinner. It's really quick to prepare and just the ticket when you have lots to do and want a delicous hot dinner

     

    This is my partner Kelvins favourite Sunday dinner. I first cooked this dish when we were busy working on the house after a major water leak and I was too tired at the end of the day to stand and cook a raost dinner. I often cook this with subt Read More