I tried this a couple of weeks ago – Lovely and yes you do put that much mint in!
Minted slow cooker lamb shanks.
Shopping List
4 Lamb shanks (trim the fat off)
1 onion finely chopped
4tbsp plain flour
700ml chicken or beef stock
300ml minted jelly (can substitute mint sauce)
5 sprigs of fresh mint leaves or 2 1/2tsp dried mint
4 sprigs of fresh rosemary or 1tsp dried rosemary
1tsp oil
1 tbsp beef gravy granules
Preparation And Method For Slow Cooker Lamb Shank
Firstly, trim any remaining fat off the lamb.
Next chop the onions and put in the slow cooker.
Heat the oil in a pan.
Roll the lamb in the flour and then brown in the pan to sear the meat.
Transfer the meat to the slow cooker
Lastly, add the stock and 250ml of the mint jelly to the pan to glaze and bring to the boil before pouring into the slow cooker ensuring the liquid covers the meat.
Add 80% of the mint leaves and 2 sprigs of rosemary and place the lid on.
Now leave for 7-8 hours cooking on high, after that time the lamb will be tender and almost falling off the bone.
Note, there will be a lot of liquid in the slow cooker, however this helps the meat stay moist and can be used for gravy later on.
how to cook lamb shank-2
How To Make The Mint Gravy (Optional but delicious)
After 6 hours, ladle out enough of the liquid to make your gravy, allowing a little extra.
Allow the liquid to cool and any fat will rise to the top.
Spoon off the fat and dispose of and put to one side.
When you are ready to dish up, sieve the remaining liquid. Add a spoonful of beef gravy granules and top up with boiling water, stirring continuously, until combined.