It’s slow-cooker season and these delicious lamb shanks are the perfect winter-warmer. Serve up a hearty plate and watch the flavoursome juices soak into the steamed Jasmine rice.
INGREDIENTS
4 Lamb Shanks
2 tbs cornflour
1 tbs canola oil
1 brown onion, thinly sliced
2 carrots, peeled, thinly sliced
2 garlic cloves, crushed
1 tbs finely grated ginger
1/3 cup (80ml) soy sauce
1/2 cup (110g) brown sugar
1 tbs sriracha or chilli sauce (optional)
2 spring onions, thinly sliced lengthways
Steamed jasmine rice, to serve
Steamed choy sum, to serve
Thinly sliced red chilli (optional), to serve
Coriander leaves, to serve
METHOD
Step 1
Place the lamb and cornflour in a large bowl and toss to combine. Heat the oil in a large frying pan over high heat. Cook the lamb, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
Step 2
Add onion, carrot, garlic, ginger, soy sauce, sugar, sriracha or chilli sauce, if using, and 1/2 cup (125ml) water to the slow cooker. Season. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.
Step 3
Meanwhile, place the spring onion in a small bowl of iced water. Set aside for 10 mins to curl.
Step 4
Divide the rice evenly among serving bowls. Top with the lamb mixture and choy sum. Sprinkle with the spring onion, chilli, if using, and coriander.
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