8 Hour Slow Cook Lamb Shanks | Recipe | ChillaxBBQ
Cause and effect of Butcher Box and my BFF Shaun @ 414 Joo Chiat Road again. I saw these beautiful lamb shanks and immediately thought of slow-cooking them for 8+ hours to fall off-the-bone deliciousness.
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And that is exactly what happened for dinner this day. Stunning lamb shanks, and literally these could be eaten by your granny with her teeth out. The meat was just so very soft due to the low heat and long cook time.
You just can’t overcook lamb shanks.
Renowned for being very flavourful but tough, so 160 degrees for 8+ hours is perfect. If they cooked for 10 hours it would only mean that the meat would be softer.
Get your cooking pot out, I have this beautiful French cast-iron belter.
Into that throw (enough for 6 pax);
- Dry-pan seared lamb shanks – just brown them in a dry pan;
- 1x tin tomatoes;
- 2x Tbsp tomato paste;
- 4-5 sprigs of fresh Thyme;
- 1-litre beef stock;
- 1-2 chopped carrots;
- 1/2 bottle red wine;
- Good pinch sea salt and cracked black pepper;
- Put that pot, with the lid on, in your oven at 160 for 8 hours.
Go and have two games of golf.
Paint your house.
Cycle around Singapore 4 times.
Walk to Malaysia.
Leave it for eight hours basically. Serve with some plain white rice – I simply drizzled a little soy over that and sprinkled some fried garlic on top.
There you go, folks, a beauty of a recipe.
So very simple, so very delicious.
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