Slow cooked spiced lamb shanks with mango chutney
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Slow cooked spiced lamb shanks with mango chutney
 Prep Time ~ 25 mins | Cooking Time ~ 7 Hours |
 Approx Cost ~ £7.50 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 2-4 |
Tips ~ This is an excellent winter warmer pop it on at lunch time and enjoy in the evening after a glass of wine in your local bar. Add100ml of lamb stock per extra shank if using more than 2.
Ingredients
2 tablespoons sunflower oil
2-4 lamb shanks
2 large onions, thickly sliced
1 x 7.5cm / 3 inch piece fresh root ginger, peeled and grated
2 tablespoons garam masala
1 tablespoon paprika
150ml / 5 floz white wine
1 x 400g can chopped tomatoes
2 tablespoons tomato puree
2 tablespoons mango chutney
Salt and pepper
A little Greek yogurt (optional)
A selection of winter veg cut into large chunks (optional)
Suggestions for winter veg - Carrots, Pasnip, Shallots (whole), Leek and Swede all cut into large chunks
Method
- Turn on the slow cooker to the low setting to warm it ready.
- Heat 1 tablespoon of oil in a large non-stick frying pan and fry the lamb shanks on all sides until golden brown. Set aside.
- Heat the remaining oil in the same frying pan, add the onion, and ginger and fry for a couple of minutes.
- Return the meat to the pan, sprinkle in the garam masala and paprika to coat the meat etc, and fry for a minute.
- Blend in the wine, tomatoes, tomato puree and mango chutney. Bring to the boil, season with salt and pepper, (if you are adding winter veg place in the bottom of slow cooker now) remove to the slow cooker cover and leave on the low setting for for up to 7 hours until the meat is tender.
- This works well seved with mash potato or rice
- Serve with a dollop of yogurt if liked.