On the 25th of May my dad was 92 years old so we decided that he should have a special lunch. After rummaging through the freezer looking for a leg of lamb (lamb is one of his favorites) I can across some lovely lamb shanks. These will be perfect for my Mr D's 4.5L Thermal Cooker* so this is how I cooked them.
*This recipe was cooked in my 4.5L Thermal Cooker but should work fine in my new 3L cooker. The only thing is you probably would only get 2 shanks in. The rest of the recipe I would keep the same.
2 tbsp rapeseed oil
3 lamb shanks
3 medium red onions , peeled, halved and sliced
2 garlic cloves, peeled and crushed
250g sweet potato, washed unpeeled and roughly chopped
4 tbsp red wine vinegar
2 chicken stock cubes or stock pots
200ml light ale
400g chopped tomatoes
2 tbsp rosemary leaves, roughly chopped
4 bay leaves
1 pinch salt , to season
1 pinch ground black pepper , to season
Heat the oil in your inner pot over a moderately high heat, add the lamb shanks and fry in batches for 8-10 minutes, turning so all sides are browned. Transfer to a plate for later.
Add the onions and garlic to your inner pot and gently cook over a lowish heat for about 15 minutes or until softened, stirring often.
Add the sweet potatoes, vinegar, raisins and the place the lamb shanks back into the pot.
Crumble in the stock cubes or add the stock pots, add the ale, tomatoes, rosemary, bay leaves and seasoning.
Cover everything with water (to maximum level), bring to the boil. When boiling turn down the heat so it is just on the boil (not boiling over) and put the lid on.
Leave cooking for 10 minutes before putting the inner pot into the insulated outer container..
Shut the lid of the outer container and cook without power for a minimum of 6 hours.
Serve with mashed potatoes or jacket potatoes and your choice of vegetables.