One of our favourite dishes (from a supermarket) is lamb shanks which I have never made at home but really ought to! With this in mind my husband suggested that rather than roasting the leg of lamb we had, why didn’t I slow cook it to replicate the lamb shanks we both love. As I’m getting to know and feel a lot more comfortable with my slow cooker I had a rummage around and found a little bottle of Prosecco that Sainsbury had kindly sent me and decided that that would give a lovely flavour to the dish. I also had a butternut squash, carrots, parsnips and onion which would add a lovely sweetness and be a good accompaniment to the lamb. If I’d had some fresh rosemary I would have stuck some fronds into the lamb but I just had some dried so sprinkled that on instead! I used to have a lovely big rosemary bush in my old house but since moving to our current one the Wisley Beetle just decimates any rosemary I try to grow so I’ve had to give up!
Anyway, I can’t tell you how delicious and succulent the lamb was. Even my daughter who is quite finicky about eating meat had seconds! With the cooking liquor I made gravy and for extra lushness you could melt in some redcurrant jelly which I will definitely do next time. I added some extra roasted parsnips, peas and crispy coated roast potatoes to go alongside the vegetables that had been cooked with the lamb. I think it’s fair to say we were all in culinary heaven eating this dish. I can’t drink wine due to allergies but I shan’t complain if anyone wants to give us a bottle as this slow cooked lamb is divine!
Have you ever replicated a supermarket dish at home with success and if so what was it? Do let me know in the comments below!
As this dish uses rosemary I am entering it into Karen at Lavender & Lovage’s Cooking with Herbs challenge. As spring lamb is very much in season I’m entering Ren Behan’s Simple & in Season challenge.Likewise I am entering Four Seasons Food which is run by both Anneli at Delicieux and Louisa at Eat Your Veg who is also hosting this month! Extra Veg is another challenge. I’m entering Mark from Javelin Warrior’s Cookin w/luv Made with Love Mondays challenge as this dish is made from scratch! Last but by no means lease I’m entering Janice from Farmersgirl Kitchen’s Slow Cooker Challenge!
- 1 Kg Half leg of lamb
- 350g Butternut squash, chopped
- 2 Carrots, chopped
- 1 Parsnip, chopped
- 1 Onion, quartered
- 4 Cloves of garlic, halved lengthways
- 4 Cloves of garlic, crushed
- 200 mls White wine, I used Prosecco
- 200 mls Vegetable stock
- ½ tsp Dried rosemary
- Freshly ground salt & pepper
- Seal the lamb in a frying pan all over.
- Pearce the skin with a knife in eight places and slide in the halved garlic cloves.
- Place the butternut squash and onion in base of slow cooker.
- Place the lamb on top.
- Arrange the carrot, parsnip and crushed garlic around the lamb.
- Sprinkle on the rosemary and seasoning.
- Pour the wine and stock into the slow cooker.
- Cook on low for 6 hours or until meat is cooked and tender.
- Remove the lamb and pull apart with 2 forks.
- Strain off the cooking liquor and use to make your gravy, you could add some red currant jelly for extra lushness!
- Serve with the slow cooked vegetables, roast potatoes and a green vegetable of your choice.