There's a bit of preparation involved but this is a tasty one-pot meal that, once cooked, sits happily on the "warm" setting of the slow cooker while family members help themselves.
Serves four
3 or 4 lamb shanks, lamb leg steak or shoulder chops (leave the bones in)
1/4 cup sherry
1 stock cube, dissolved in 3 cups of warm water
1 tsp salt
1/4 tsp pepper
Few shakes of worcestershire sauce
2 medium onions, chopped
1 large potato, diced
2 carrots, sliced
1 stick of celery, chopped
1/2 cup barley
3 bay leaves
1 large sprig of thyme
1 cup of frozen peas
A handful of parsley to serve
Heat a large frypan and brown the meat. Place the browned meat in a large ovenproof casserole dish or pre-heated slow cooker.
Put the onions, potato, carrots and celery into the dirty pan and stirfry for a minute or two until slightly softened (don't let them burn). Tip all the veges and herbs into the slow cooker on top of the meat.
Add sherry to the dirty pan, simmer for a few minutes, then add stock. Bring to the boil then remove from heat and pour over the meat and veges.
Add everything else except the peas and parsley to the slow cooker.
Cook on high for 6 hours. If you are cooking in the oven, cook for 2 hours on 180 degrees Celsius.
Twenty minutes before you want to eat, add the frozen peas and stir through.
Serve with the parsley and some buttered bread to mop up the juices. Pick out the bones first if you wish.
Adapted by me from a recipe by Tracey Sunderland published in Taste magazine, May 2007 and retrieved from the website: www.taste.co.nz
No comments:
Post a Comment