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Super Tasty Slow Cooked Lamb Shanks With Black Olives.

Posted by Lorraine on 1st Sep 2017

It’s the first day of Love Lamb Week and our delightful ‘Slow Cooked Lamb Shanks With Black Olives’  is a great way to start a week of lamb celebration!Lamb comes in a variety of cuts but here we’ve opted for the lamb shank. The slow cook method ensures the meat is tender, succulent and effortlessly falls off the bone. This recipe is rich, delicious and really easy to make.Grab your favourite bottle of red and start your weekend with a generous serving of Slow Cooked Lamb Shanks With Black Olives; it’s a great meal for a Friday night in!

Slow Cooked Lamb Shanks With Black Olives

Prep Time; 10 Mins  - Cook Time; 7 hrs 45 mins - Servings; 4Ingredients;
  • 1 Tbsp Plain Flour
  • 4 Lamb Shanks
  • 2 Tbsps Olive Oil
  • 1 Tsp Paprika
  • 2 Tbsp Tomato Puree
  • 1 Onion
  • 2 Garlic Cloves - Finely Sliced
  • 2 Carrots - Sliced
  • 1 Tin Chopped Tomatoes
  • 1 Tsp Brown Sugar
  • 225ml Red Wine
  • 130g Black Olives - Stoned
  • 1 Cinnamon Stick
  • 2 Fresh Rosemary Sprigs
  • 2 Tbsp Fresh Mint - Chopped
  • 1 Tbsp Lemon Juice
Method;
  1. Add the flour and a little salt and pepper to a large bowl. Add the lamb shanks and roll in the flour until evenly coated with flour.
  2. In a large pan heat the olive oil over a medium heat. Add the lamb shanks and cook for 5 minutes or until each shank is sealed and evenly browned. Transfer to a plate and pop to one side.
  3. Add the onion to the pan and cook until softened, about 4 minutes, then add the garlic and cook for a further minute.
  4. Add the paprika and cook for 1 minute.
  5. Add the tomatoes, puree, sugar, wine, rosemary and cinnamon stick and bring to the boil.
  6. Transfer to a large slow cooker then add the lamb shanks. Cover and cook on low for 7 hours, the lamb should be extremely tender after this time.
  7. After 5 hours add the carrots to the slow cooker (if you like very soft carrots add at the same time as the shanks)
  8. After 7 hours add the olives. lemon juice and mint to the shanks. Cover and cook for a further 30 minutes.
  9. Remove the rosemary and cinnamon stick before serving.
  10. Serve in warm bowls, garnish with a sprig of fresh mint and enjoy!
Authors Tips;Delicious served with a generous helping of basmati rice or alongside creamy mash and tender stem broccoli.

Love Lamb Week LogoLove Lamb Week

1st - 7th September 2017.
Sheep farming has shaped the British landscapes we love. Without sheep vast amounts of farm land would become overgrown. Sheep farmers care for the land in an environmentally, sustainable way ensuring an extensive array of plants, small mammals and ground nesting birds can happily thrive in these habitats alongside the sheep.Show your support to Love Lamb Week; Eating home-produced lamb helps sheep farmers to stay in business, buying local is great for independent butchers too. Happy Love Lamb Week Everyone! SaveSaveSaveSaveSaveSaveSaveSave
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