Every Sunday my husband is in charge of family dinner. This week he decided to do something a little different and utilise the slow cooker. What he created surpassed my expectations. Lucky for me (and you!) he agreed to share his recipe. This is a corker of a recipe to have on a lazy Sunday night when it is cold and blustery outside.
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Chris's Lamb Bourguignon Serves 4, Prep 20 mins, Cooking 5 hours
Ingredients:
1 tbsp. olive oil
4 lamb shanks, halved by your butcher
2 tbsp. tapioca flour (or plain flour)
4 bacon rashers, roughly chopped
6 brown shallots, peeled and quartered
400g button mushrooms, halved
3 garlic cloves, crushed
1 cup chicken or beef stock
2 cups (500ml) red wine (or use extra stock)
1 tin (170g) tomato paste
4 dried bay leaves, 6 sprigs of fresh thyme
1/2 bottle of tomato passata (250ml)
Method:
1. Heat the oil in a large pan over high heat. Toss the shanks in a bag filled with flour to lightly coat, reserving any remaining flour. Add the shanks to the pan and cook, turning until well browned (5-6 minutes). Transfer to a plate.
2. Add the chopped bacon to the pan and cook, stirring occasionally for 5 mins (until golden brown). Transfer to the bowl with the lamb.
3. Add the shallots and mushrooms to the pan and cook for 2-3 minutes. Add the garlic and cook for a further minute.
4. Return the lamb and bacon to the pan. Stir in reserved flour. Pour over stock and wine. Add tomato paste, bay leaves, thyme, passata and a few pinches of salt and pepper. Bring to the boil and then transfer to a slow cooker.
5. Cook on high heat in your slow cooker for 2 hours and then reduce to low for a further 3 hours, until meat is falling off the bone.
6. Serve with mashed potato or cauliflower and a side of sautéed spinach.
