Slow Cooked Lamb Shanks

set aside the broth to make gravy if you’re feeling adventurous

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.

trying not to think of woolly little legs

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

1. 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.
2. 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.
3. Cook on low for 8 hours.

Like this? You might also like:

• Slow Cooker Chicken Masala
• Smoky Slow Cooker Gumbo
• Slow Cooker Beef Ragu