Greek Style Lamb Shanks

Serves 4

Long slow cooking brings out the natural sweetness of the lamb, which is complemented by the delicate lemon flavour of the crushed coriander seeds and bay leaves.

1 tbsp olive oil
4 lamb shanks
1 large onion, thinly sliced
4 tsp coriander seeds, roughly crushed
2 tbsp plain flour
1 pint chicken or lamb stock
1/4 pint dry sherry, dry cider or white wine
4 bay leaves
2 tsp honey
salt and pepper

Preheat the slow cooker if necessary.  Heat the oil in a frying pan, add the lamb shanks and brown on all sides.

Transfer them to the slow cooker pot, arranging them so that they almost stand up with the thickest parts on the bottom of the pot.

Add the onion to the frying pan and fry, stirring for 5 minutes until lightly browned.  Add the coriander seeds and cook for 1 minute.  Stir in the flour then add the stock, sherry, cider or wine, bay leaves and honey and season with salt and pepper.

Bring to the boil then pour over the lamb.  Cover with the lid and cook on High for 5 - 7 hours until the meat almost falls off the bone.  Turn the meat once during cooking, if possible.

Transfer the lamb shanks to a serving bowl, cover and keep hot.  Carefully lift the slow cooker pot out of the base unit using oven gloves, pour the contents into a saucepan and boil rapidly to reduce the liquid by half.  Spoon the sauce and onions over the lamb.

Tips
Try not to move the lamb about in the slow cooker as the meat gets so tender it falls off the bone.  Lift the shanks out really carefully at the end.

Verdict
Totally gorgeous dish, the meat tastes amazing and the sauce is great.  It's a meal you can just put on in the morning and when you get home from work it's ready. Simples!

Rating
10/10

For a copy of this recipe please email me at smellskitchen78@gmail.com