Slow Cooked Lamb Shanks Australian Style

From: Tarteausucre

On Sep 7, 2007

We really liked this and just happened to have a sale on the meat at the store. Lots of chopping, but well worth it. I cooked mine in my crockpot for about 6 hours while I was at work. Will try this again, But with a little more seasonings. Thanks for Posting

From: duonyte

On Jun 21, 2005

I did this in the crockpot with two very meaty shanks. I have to admit that I did not follow the recipe exactly, because I had just written down the ingredients and not the directions. I browned the shanks, and placed them on the veggies in the crockpot - did not precook the veggies. I left the mint springs whole, and I have to say, I love the subtle taste of mint this way - not overpowering. I used a combination of high and low heat, so cannot swear to the time, but removed at a point where the meat was sliceable, which is how I prefer it. Really delicious. I also have a lot of liquid left, and I think it will make a fine base for a soup or gravy. The wine adds tremendous depth, I used a shiraz.

From: Derf

On May 29, 2005

This was certainly very tender with lots of gravy. I used a good "Aussie" wine, Rosemount cabernet, it did add good taste. I guess I was a little disappointed because I was expecting to stand two shanks up against the mashed potatoes, but this was impossible, all the meat had fallen away from the bones and actually this turned into quite a tasty lamb stew. I cooked it just as instructed for 3 hours, another time I might lower the oven temp and cook maybe less/more time, not sure what it should have been.

From: The Chookhouse

On Jan 23, 2005

Aussie, Aussie, Aussie, oi, oi, oi!!! These were really yummy. Tender and tasty. I had to use smaller shanks as I cooked it in the slow cooker on HIGH for about 5 hrs. Used less of the rosemary and added about 3/4 cup of mint jelly. I didn't reduce the fluid though as our family of 6 love to use dumplings or bread to soak up the juice. Nice Aussie flavour!