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Devilled lamb shanks

  • 15 minutes
  • low 9-10 hours, high 4-5 hours
  • 4-5
Devilled lamb shanks

Shanks are a true Kiwi favourite that all thel better simmered in a well-flavoured sauce over a low heat in a crock pot or slow cooker and savoured with the fluffiest of mashed potatoes.


  • 4-5 large mutton or lamb shanks
  • 1 onion, peeled and chopped
  • 1-2 green apples, cored and diced
  • 400 gram can chopped tomatoes
  • ¼ cup brown sugar
  • 2 tablespoons vinegar
  • 1 large tablespoon cornflour
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder
  • ½-1 teaspoon celery seeds
  • ½-1 teaspoon ground black pepper


  1. Turn the crock pot or slow cooker on to preheat while preparing the ingredients.
  2. Brown the mutton or lamb shanks on all sides in a dash of oil in a hot frying-pan. Transfer to the crock pot or slow cooker. Scatter over the chopped onion and apple.
  3. Mix together the tomatoes, sugar, vinegar, cornflour, soy sauce, cumin, mustard powder, celery seeds and pepper. Pour over the shanks and cover.
  4. Cook on low heat for 9-10 hours or on high for 4-5 hours, or until the meat falls from the bones. If using lamb shanks, cooking time will be less. Serve the shanks with mashed or jacket potatoes.

Cooks Tips

- To cook in an oven, place in a casserole dish and cook at 160ºC for 2-3 hours or until the meat begins to fall from the bones. - Cooking time will also depend on the wattage of your slow cooker (crock pot). Times given here are for a 230-watt slow cooker. Variation: - Pull the meat from the bones, return to the sauce and transfer to a pie dish. Pile mashed potatoes on top. Bake until golden at 180ºC for a sensational dish in the style of shepherd's pie.

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