For me nothing beats some good old comfort food when the nights start to fraw in and the weather turns colder. I think it’s pretty clear that colder, and darker days are on their way. I don’t know about you but there is just no fun in working all day and then having to start preparing a meal especially when it’s cold and dark outside and all you want to do is wrap up warm with a blanket in front of the fire and watch tv. It’s this time of year that my slow cooker gets it’s most use.
A favourite of ours is slow cooker lamb shanks in red wine served with seasonal root mash which is super easy to prepare and you just turn on the slow cooker and allow the food to cook while you get on with having fun.
- 4 lamb shanks
- 1 tablespoon olive oil
- 2 sticks of celery, diced
- 1 onion, diced
- 1 carrot, sliced
- 2 mushrooms, sliced
- 1 bay leaf
- 1 heaped tablespoon dark brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 100ml red wine
- 2 tablespoons tomato puree
- 1 beef stock cube – dissolved in 150ml hot water
- 1 tablespoon cornflour
- Heat the oil in a frying pan and brown each of the lamb shanks.
- Next place in the slow cooker all of the other ingredients, aprt from the cornflour and stir well.
- Add the lamb shanks and place the lid on. Cook on low for 8 hours.
- When the meat is easily falling from the bones,take the lamb out of the slow cooker and place in the oven at 100 degrees to keep warm.
- Pour the liquid in to a saucepan and add the cornflour and bring to the boil.
I like to serve my lamb shanks with mashed root veg. Chop potato, sweede, carrot and sweet potatoes in to small pieces and boil in salted water until soft. Drain, mash and add butter, milk and seasoning. Due to arthritis I struggle to mash the veg so ours are always a little chunky!