I must admit to being morally opposed to lamb up until recently (when I had a really, really good piece of lamb at a Lebanese place near us). It’s all because that episode of The Simpsons when Lisa Simpson became vegetarian. I was about 4 or 5 when it came out, and I just found that baby lamb to be all too precious (although, I’ve since rewatched, and it’s ugly as heck, hahaha). Yep, that’s right! TV influenced me that much when I was a little tyke. Eh, whatever. I still won’t order lamb, but I will no longer refuse it if offered!
These lamb shanks are cooked long and slow. They have Asian flavors, and honestly, they sound so amazing. Check out the recipe on the next page!
Anything with anise star and cinnamon is going to be amazing. Lamb has been a favorite dish of humans almost for forever. I recently had really good lamb, and it’s like beef almost, but so much better. SO. MUCH. BETTER. If you’re looking for an easy lamb recipe, you’ve got it right here! Doesn’t get much easier than throwing your ingreidents into a slow cooker and pressing “on.”
Thanks to the folks at My Food Book for this recipe!
Ingredients for Slow Cooker Lamb Shanks
- 2 tablespoons plain flour
- Ground black pepper, to taste
- 4 lamb shanks, Frenched
- 2 tablespoons (40mL) olive oil
- 1 large onion, finely sliced
- 4 garlic cloves, crushed
- Pinch chilli flakes
- 1 red capsicum, finely sliced
- 6 baby yellow squash, halved
- 3 cups (750mL) salt reduced beef stock
- 2 tablespoons (40mL) red wine vinegar
- 3 tablespoons (60mL) Kikkoman Sweet Soy Sauce
- 1 teaspoon ground black pepper
- 2 star anise
- 2 cinnamon sticks
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: My Food Book.