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Winter Warmer!!!!

Red Wine & Garlic Lamb Shanks with Herbed Mash & Cabbage

As it gets colder and colder here in Christchurch, inspiration beckons me to make delicious winter warmer meals!!

And what’s better than putting a dinner on in the morning in a slow cooker and it’s ready by the time you get back from work!!!

Ingredients

Meat
2 x Lamb shank knuckles
750 ml beef stock (I used Campbell’s)
1/4 bottle red wine
1 onion chopped
4 garlic gloves chopped
4 rashers bacon
Button mushrooms chopped
1/2 red chilli chopped
Handful of chopped parsley
Handful of basil leaves
A dollop of cream fraiche
Shake Moroccan seasoning
Shake Garlic salt seasoning
Shake pepper

Mash
4 large potatoes
1/4 cup milk
25g butter chopped
Handful of chopped parsley
Salt and pepper

Cabbage
Handful of sliced white cabbage
Handful of sliced red cabbage
1tbsp balsamic vinegar
1 tbsp butter
Salt and pepper

Method

When you wake up in the morning add all ingredients for the meat to the slow cooker and set to cook on low heat for the day. I put it on around lunchtime and cooked on high for around 6 hours.

When you get home from work peel and cut potato into small pieces and boil in a pot with some salt and olive oil on high heat for approximately 15 minutes. When cooked strain water, add butter, milk,salt and parsley and mash until creamy!

In another pot add cabbage on medium heat to a cup of boiling water with butter, salt and vinegar and leave to absorb water – takes approx 10 minutes.

To serve place a big dollop of mashed spud into a bowl.

Carefully remove lamb shank from crock pot and place on side of mashed spud. It should be falling off the bone and simply tender and delicious!! If the sauce in crock pot is really thin don’t hesitate to add some corn flour mixed in some water to thicken it. Add sauce around the spud and shank then add cabbage to the top!!!

Sprinkle with salt and pepper, pour a glass of red wine, sit by the fire and enjoy this winter warmer!!!

Stay warm!

Daisy xx

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