Slow Cooker Lamb Shanks with Mash Potato

This recipe was prepared using Breville’s Flavour Maker® see our review. 

If you’re new to slow cooking then add this hearty, nutritious and delicious family meal to the top of the list to try next.

Nutrition Note: Our lamb shanks are a flavourful, winter warmer for the whole family and are rich in iron and zinc helping to keep the immune system strong and the colds and flu at bay.

Tip #1: See our adaptations to the recipe for babies and toddlers at the end of the method.

Tip #2: If you are using a regular slow cooker use a large, heavy based frying pan to brown the meat and sauté the carrot, celery, onion and garlic. Then transfer the shanks and vegetables to your slow cooker and continue with step 6 of the method, adding the tomato paste, stock, thyme, bay leaves and leftover flour.

Note: this recipe was made using Breville Flavour Maker. Always refer to the Breville instruction manual for technical and safety issues.

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Ingredients

• ½ cup plain flour
• 4 frenched lamb shanks
• 3 tbsp olive oil
• 4 carrots, diced
• 2 onions, diced
• 2 sticks of celery, sliced
• 4 cloves of garlic, chopped
• 1/4 cup no added salt tomato paste
• 3 cups salt reduced beef stock
• 1 tsp thyme leaves
• 2 bay leaves
• 3 large potatoes
• 1/4 cup hot milk
• 1 tbsp unsalted butter
• Steamed green vegetables e.g. broccoli, asparagus, green beans, to serve

Method

Step 1

{Lamb Preparation}
Place the flour in a shallow bowl. Coat the lamb shanks lightly in the flour and shake off the excess. -

Step 2

{Searing on the Stovetop with the EasySear™ Pan}
Place the EasySear™ pan onto the stovetop and preheat for 2-3 minutes over medium-high heat, add the oil and heat for a further 1 minute. -

Step 3

Add the lamb shanks and brown until golden brown all over. Remove from the pan and set aside while you prepare the vegetables. -

Step 4

Lower the heat to medium. Add the remaining oil and the carrot, onion and garlic. Sauté for 3-4 minutes or until the onion is soft. Add the tomato paste, stock, thyme, bay leaves and leftover flour.
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Step 5

Note: if you are using a regular slow cooker use a large, heavy based frying pan to brown the meat and sauté the carrot, onion and garlic. Then transfer the shanks and vegetables to your slow cooker and continue with step 6, adding the tomato paste, stock, thyme, bay leaves and leftover flour. -

Step 6

{Slow Cooking}
Remove the EasySear™ pan from the heat and place into the slow cooker base. -

Step 7

Add the lamb shanks, arranging them so they are completely submerged in the sauce. Put the lid on and cook on low for 6-7 hours (the meat should fall off the bone). Remove the bay leaves and thyme stem. -

Step 8

{Mash Potato}
To make the mash, peel the potatoes and cut into cubes. Cook in a large saucepan of boiling water for 20 minutes or until very tender. Drain the potatoes well. Using a potato masher, roughly mash potatoes. Add the butter and hot milk to the potatoes and mash until fluffy.
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Step 9

Storage: keep leftover lamb shanks and mash potato in an airtight container in the fridge for up to 1-2 days. -

Step 10

{Tips for adapting recipe for babies and toddlers}
For babies: remove ¼ cup of cooked lamb meat and ¼ cup vegetables (check thoroughly and remove any small bones). Combine with a few tablespoons of mashed potato and blend until you have desired consistency. -

Step 11

For toddlers: Cut 4 slices of mountain bread to fit into small ramekins or a muffin tin – two layers per tin. Cook in a preheated oven (200°C) for 5-10 minutes or until crisp. Spoon some of the cooked lamb meat and vegetables into the mountain bread shells and serve (check thoroughly and remove any small bones). Alternatively, cut a square of puff pastry into 4 equal squares, place a small amount of the meat and vegetables in the middle of the square and fold over into a triangle shape. Press the edges to seal and brush with lightly beaten egg or milk and cook in a preheated oven (200°C) for 20-25 minutes or until golden brown.
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