Lamb shanks are braised in the slow cooker with onions, apricot nectar and cinnamon to produce a tender and flavourful dish. Serve on a bed of mashed plantains for an unexpected twist on meat and potatoes.
Prep Time: 25 minutes
Cook Time: 30 minutes plus 4 hours on HIGH
Makes 8 servings.
For the Lamb Shanks, mix flour, black pepper, salt and chili powder in shallow dish. Lightly coat lamb shanks with flour mixture. Heat oil in large deep heavy frying pan on medium-high heat. Add lamb shanks; cook 12 minutes or until shanks are browned on all sides. Remove lamb shanks from Frying pan. Add onions to frying pan n ; cook and stir 5 minutes or until softened. Return lamb shanks to Frying pan. Add plantain and cinnamon quills . Mix apricot nectar, rice wine vinegar, apricot jam and tomato paste in medium bowl until well blended. Stir into Frying pan. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.
Transfer lamb and onion mixture to slow cooker. Cover. Cook 4 hours on HIGH or until lamb shanks are tender. Carefully remove lamb shanks to platter. Keep warm. Remove cinnamon quills. Skim excess fat from sauce.
Meanwhile for the Mashed Plantains, place plantains, cream and salt in large saucepan. Bring to simmer on medium heat. Reduce heat to low; cover and simmer 20 minutes or until plantains are tender, stirring occasionally. Add butter; mash with potato masher until smooth. To serve, spoon plantains onto each plate. Top with lamb shank meat and sauce.
Tip: To cook lamb skanks in oven, use a ovenproof Casserole dish to brown lamb shanks and onions. Simmer as directed with apricot nectar mixture. Transfer covered Casserole dish to preheated 175ºC oven. Braise 2 hours or until lamb shanks are tender.:
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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