Slow Cooker Heaven by Lorna Brash

Author:Lorna Brash
Language: eng
Format: epub
Publisher: Pavilion Books

Provençale slow-roast lamb shanks with rustic beans

A delicious, traditional slow roast, which is perfect for enjoying on a late summer’s evening.

PREP: 25 minutes

COOK: 6½ hours

HEAT SETTING: high

SERVES 4

25g/1oz/2 tbsp butter

1 tbsp olive oil

4 lamb shanks

1 large onion, sliced

1 red pepper, cored, deseeded and cut into chunks

1 yellow pepper, cored, deseeded and cut into chunks

2 tbsp plain flour

200ml/7fl oz dry white wine

450ml/¾ pint hot lamb stock

400g/14oz canned chopped tomatoes

1 tbsp sun-dried tomato paste

2 tbsp chopped fresh rosemary leaves

1 bulb garlic, halved horizontally

salt and freshly ground black pepper

300g/10½ oz canned flageolet beans, drained and rinsed

300g/10½ oz canned haricot or cannellini beans, drained and rinsed

large handful chopped fresh flat-leaf parsley

buttery mash or crusty bread, to serve

Heat the butter and oil in a large frying pan over a medium-high heat and fry the lamb shanks, turning often, until well browned on all sides. Transfer to the ceramic slow cooker pot using a slotted spoon.

Add the onion to the pan and fry for 5 minutes until it begins to soften. Add the peppers and cook for 2 minutes. Sprinkle over the flour and slowly stir in the wine and stock and bring to the boil, scraping up any crispy bits from the bottom of the pan.

Stir in the tomatoes, sun-dried tomato paste, rosemary, garlic, salt and pepper and pour the mixture over the lamb shanks. Push the garlic under the liquid. Cover with the lid and cook on high for 6 hours or until the meat is falling off the bone.

Stir in the flageolet and haricot or cannellini beans, cover with the lid and cook on high for 30 minutes. Lift the garlic out of the sauce and discard the papery skins, then mash the cloves with a fork and stir back into the sauce. Serve scattered with the fresh parsley on a pile of buttery mash, or with hot crusty bread to mop up all the juices.

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