Lamb Shanks with Lemon & Rosemary

Cook time

60 minutes

Serves

4

INGREDIENTS

  • Crock-Pot® Express Crock Multi-Cooker
  • 4 lamb shanks
  • ¼ cup plain flour
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 2 onions, chopped
  • ¾ cup chicken stock
  • 4 fresh rosemary sprigs
  • 1 lemon, finely sliced
  • 2 tbsp lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh rosemary, to serve

METHOD

  • Step 1 Dust lamb shanks in flour. Press BROWN/SAUTÉ, then press START/STOP. Add half of the oil and preheat for 2 minutes. Add lamb and brown for 3-4 minutes or until golden.
  • Step 2 Remove lamb from cooking pot. Add remaining oil, garlic and onion. Sauté for 4-5 minutes or until tender.
  • Step 3 Press START/STOP. Add shanks, stock, rosemary, lemon slices, and lemon juice to the cooking pot. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press MEAT/STEW, and adjust the time to 60 minutes. Press START/STOP.
  • Step 4 Once cooking has completed, and the pressure is released,season to taste with salt and pepper. Top with extra rosemary and serve.

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