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Paprika lamb shanks with rosemary-glazed pears
- 40 minutes
- in slow cooker low 7-9 hours, high 4-6 hours, 2 hours in the oven
- 6
Lamb shanks are a timeless favourite. Simmered in a slow cooker, their flavour will be meltingly delicious.
Ingredients
- 6 lamb shanks
- 2 onions, peeled and thickly sliced
- 6-8 cloves garlic, crushed, peeled and halved
- 1 tablespoon paprika
- 1 tablespoon flour
- ½ cup sweet-style sherry
- 1 cup chicken stock or water
- rosemary-glazed pears
- 2-3 pears
- 25 grams butter
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons brown sugar
Method
- Preheat the slow cooker on hgh for 20 minutes before adding the lamb and other ingredients.
- Brown the lamb shanks in a dash of oil in a hot frying-pan over a high heat until well browned on all sides. This can take some time as the lamb shanks have quite an uneven shape. Transfer to the slow cooker.
- Add the onions to the pan and cook in the residual oil for about 8 minutes over a moderate heat to brown lightly without burning. Add the garlic and toss.
- Add the paprika and flour and cook for 1 minute before stirring in the sherry and stock or water. Bring to the boil then pour over the lamb shanks. Cover and cook on high for 4 hours.
- Serve with the rosemary-glazed pears.
- Rosemary-glazed pears
- Cut the pears into sixths and core, if wished.
- Brown the pears evenly in the butter in a moderately hot frying-pan on all sides.
- Add the rosemary and sugar and cook for 5-8 minutes, turning regularly until the pears are glazed.
Cooks Tips
Variations - For a smoky flavour, use smoked paprika. - Add 4-8 rashers of diced bacon. Brown with the onions. - Add 1-2 spicy chorizo sausages, sliced or diced. Brown first to release the oil and use the oil for browning the lamb.
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