Now that I’m an adult, Easter is less about”CHOCOLATE FOR BREAKFAST!” and more about “What animal should I cook for dinner?”
If you can get your head around the baby sheep part (Hubs and I still struggle with the mercurial nature of it), Lamb is a good choice this time of year so that’s what we had for our Easter feast.
I get New Zealand lamb because I hear that country is basically lamb heaven, with rolling green pastures and lush grazing.
If I’m going to cook, eat and then boil its bones for stock, I want that lamb to have lived its very best life beforehand.
Slow Cooked Lamb Shanks (serves 2)
- 2 x 1lb lamb shanks
- 4 shallots, peeled
- 2 tbsps fresh rosemary leaves
- 3 cloves garlic, peeled
- 1 tbsp thyme
- 2 cups beef or chicken broth
- 4 bay leaves
- 1 tsp grated lemon zest
- 4 small carrots, peeled and chopped in half
- 4-5 sprigs fresh marjoram
- Heat a cast iron pan (if you don’t have a cast iron, use a suitable non-stick) over a high heat. Season the lamb shanks then add to the pan, searing for 2 minutes per side. Remove and place in the slow cooker.
- Stir the lemon zest and herbs into the stock. Put the garlic, shallots and carrots in the slow cooker with the lamb then pour over the stock.
- Cook on low for 8 hours.
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