Tuesday, 10 January 2012

Slow Cooker Forelegs of Lamb

Mooching around the meat counter I came across something I had not seen before, foreleg shanks of lamb. Slimmer and less meaty than a hind shank but also a fraction on the cost - 5 for £5.  So home I went and dragged out the slow cooker for a take on this recipe

Slow Cooker Forelegs of Lamb in Red Wine & Chorizo

5 forelegs of lamb
1 onion chunky chopped
1 glass of rioja
200ml beef stock
20ml balsamic vinegar
1 can of chopped tomatoes
3 sprigs of fresh rosemary
4 cloves garlic, peeled & halved
2 cooking chorizo, sliced
handful frozen peas

Chuck everything, except peas, into the slow cooker and mix about and whack on high for 7 hours.

Remove the shanks and place on a baking tray in the oven for 10mins at 180oc, to crisp up slightly.
Pour the sauce into a pan and reduce, whilst skimming off the fat.  Toss in the peas and season to taste, possibly add a drizzle of honey to sweeten if required.

Lay the lamb on a bed of mashed potato and liberally pour over the sauce.  Yum.

The meat was so tender it fell off the bone and in general was more satisfying than having cooked it in the oven.

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