Finger Lickin' Lamb Shanks
Don't be intimidated by this classic. This recipe isn't only easy to make, but will leave you with tender, flavor-packed lamb shanks. Recipe instructions included for both slow cooker and pressure cooker options.Slow Cooker Duration: 20 HoursPressure Cooker Duration: 3 Hours
Equipment
- Slow Cooker / Pressure Cooker
- Roasting Dish
- Oven
Ingredients
Marinade
- 1 tbsp Smoked Paprika
- 1 tbsp Dried Oregano
- 1 tbsp Crushed Garlic
- 1 tbsp Apricot Jam I use home-made
- 1 tbsp Chili Oil Chili flakes can also be used
- Olive Oil For drizzling
- 4 Lamb Shanks
- Salt Add to taste
- Pepper Add to taste
Vegetables
- 1/2 Yellow Bell Pepper Diced
- 1/2 Red Bell Pepper Diced
- 1/2 Green Bell Pepper Diced
- 1/2 cup Celery Diced
- 2 Onions Large
- 4 Carrots Peeled and Diced
Instructions
The Marinade
- Combine your all your ingredients (not the roasting vegetables) and rub into thawed lamb shanks. Drizzle with olive oil and leave to marinate in fridge for 8-12 hours.
The Quick Roast
- Turn your oven to 350 degrees Fahrenheit / 180 degrees Celcuis.
- Place the lamb shanks (with marinade) into a large roasting dish and add all the roast vegetables.
- Bake in the oven for 30 minutes. This brief period will encourage the juices and flavors of the spices and vegetables to mingle.
Slow Cooker Recipe (8 hours cooking time)
- Add all the contents of your roasting dish to your slowcooker/crockpot. Add 500ml of beef stock to the pot.
- For this step I used a crockpot on the slow cooker setting. I cooked it for eight hours with the air release valve open over low heat. Only after the first four hours did the heavenly scent start to fill my kitchen.
- After eight hours I removed the shanks and vegetables from the crockpot and placed them back into the roasting dish.
- Use the leftover broth to make a delicious gravy by thickening it with soup powder and cooking on high heat for 10 minutes. Pour gravy over lamb shanks and vegetables before serving. Personally, I always serve lamb shanks with fluffy garlic roasted mashed potatoes.
Pressure Cooker Recipe (3 hours cooking time)
- Place the lamb shanks (with marinade) into your pressure cooker and saute on high heat for ten minutes to get the juices flowing.
- Add 500ml of beef stock to the pot. Set the pressure cooker to high pressure for 1 hour.
- After the first hour release the pressure and add the roasting vegetables to the pressure cooker. Set the pressure cooker to high pressure for 1 hour.
- Release the pressure and remove lamb shanks and vegetables from the pressure cooker and into a roasting dish. By now they will be tender.
- Roast for 30 minutes in the oven at 350 degrees Fahrenheit / 180 degrees Celcius.
- Set your pressure cooker on the saute function and add a little soup powder or thickening agent to the broth to create the gravy.
- Pour gravy over lamb shanks before serving. Serve with roasted garlic mashed potatoes.
Notes
I have used this recipe in both my slow cooker and pressure cooker and the results were amazing both times. Depending on your available time and kitchen equipment, choose the recipe that works for you.