Minted Lamb Shanks Recipes

MINTED LAMB SHANKS

Steps:

• Preheat the oven to 180C/350F and pat the lamb shanks dry with kitchen roll and season well.
• Heat half the olive oil in a large dutch oven or a large saucepan over medium-high heat.
• Sear the lamb shanks as best you can until browned all over and then remove and set aside.
• Add the remaining oil and add the onion. Cook for 5-6 minutes until softened and starting to highly brown and then add the garlic and cook for a further minute.
• Add the red wine and simmer until reduced by half.
• Pour in the stock, rosemary and mint sauce and stir everything together to combine. Season well.
• If you are using a dutch oven then return the lamb to the liquid. Alternatively, place the lamb in a deep baking dish and pour over the liquid. Cover with foil and place in the oven for 3 hours.
• 30 minutes before the lamb is ready, remove the foil or lid and return to the oven. Keep the foil for the next step.
• Remove the shanks and set them on a plate, covered with the foil. Strain the sauce into a saucepan through a mesh sieve, pressing with a wooden spoon to push through all the rich sauce. Skim the fat off the top, bring to a simmer and reduce until you have the consistency you want.
• Serve the lamb shanks with the sauce spooned over.

MINTED LAMB CHOPS - SLOW COOKER

Steps:

• Heat slow cooker on high but turn to low when lamb goes in.
• Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker.
• Deglaze pan with water, add sauces and pour over lamb.
• Cook on low for 6 to 7 hours.