Jamie Oliver’s Slow Cooker Lamb Shanks? It’s comfort food at its finest. Imagine lamb so tender it nearly falls off the bone, infused with rich, deep flavors that have been slowly simmering for hours. The slow cooker method means the meat gets time to soak up every bit of seasoning and sauce, turning it into a juicy, melt-in-your-mouth experience.
This recipe isn’t just about cooking; it’s about patience and love. Lamb shanks which are a tougher cut, transform completely when cooked low and slow. Jamie’s take often includes herbs, garlic, tomatoes and sometimes a splash of wine or stock, creating a sauce that’s both rustic and luxurious. It’s perfect for a cozy night in or a special family dinner.
Jamie Oliver Slow Cooker Lamb Shanks Recipe
Ingredients Needed
Getting the ingredients right is half the battle won. For Jamie’s version, you usually need:
- Lamb shanks: These are the star. Look for ones with some good meat on the bone.
- Onions: Usually red or brown, finely sliced to soften and add sweetness.
- Garlic: Essential for that aromatic punch.
- Carrots: Adds natural sweetness and texture.
- Tomatoes: Fresh or canned, they bring acidity and richness.
- Red wine or stock: Helps deepen the flavor and tenderize the meat.
- Fresh herbs: Rosemary and thyme are classic choices here.
- Olive oil: For browning the meat and sautéing the veggies.
- Salt and pepper: Simple but crucial to bring everything together.
Sometimes Jamie adds a touch of balsamic or a splash of Worcestershire sauce for extra depth. Each ingredient plays a role. none overpowering but all blending beautifully.
Equipment Needed
Don’t worry, it’s straightforward:
- Slow cooker: Obviously the star gadget here. It lets the shanks cook gently over hours.
- Heavy-based frying pan or skillet: To brown the lamb and soften the onions before slow cooking.
- Sharp knife and chopping board: For prepping veggies and herbs.
- Wooden spoon or spatula: For stirring.
- Measuring spoons/cups: For accurate seasoning.
That’s it! No fancy kitchen wizardry needed, just the basics.
How To Make Jamie Oliver’s Slow Cooker Lamb Shanks
Here’s the step-by-step, broken down:
- Prep the lamb: Pat the shanks dry with kitchen paper. this helps them brown better.
- Brown the shanks: Heat olive oil in the pan, then sear the lamb on all sides until golden. This step adds a caramelized flavor that’s a game-changer.
- Sauté the veggies: In the same pan, toss in onions, garlic and carrots. Cook until soft and fragrant.
- Add tomatoes and herbs: Stir in the tomatoes, fresh rosemary, thyme, salt and pepper.
- Deglaze: Pour in the red wine or stock to scrape up those tasty browned bits from the pan.
- Transfer to slow cooker: Place lamb shanks in the slow cooker, pour the veggie and liquid mixture over them.
- Cook low and slow: Set the slow cooker on low for 6-8 hours or until the lamb is tender enough to pull apart with a fork.
- Final touches: Taste the sauce and adjust seasoning if needed. You can thicken the sauce by cooking uncovered for a bit or adding a slurry of cornflour and water.
The long wait is worth it. When done, the meat is unbelievably soft and the sauce rich and flavorful.
What I Learnt
Making this dish taught me a few things:
- Patience pays off. The slow cooking process really transforms the lamb, making it tender and flavorful.
- Browning matters. Don’t skip that step. It builds layers of flavor that a slow cooker alone can’t create.
- Simple ingredients, big impact. Nothing fancy but the combination of fresh herbs, garlic and good stock takes the dish to another level.
- The slow cooker is a game changer. It frees up time and makes even tough cuts like lamb shanks melt in your mouth.
- Tweak the sauce to your taste. After cooking, I found a quick reduction really sharpened the flavors.
It’s a great lesson in how slow cooking elevates humble ingredients.
Recipe Tweaks For Jamie Oliver’s Slow Cooker Lamb Shanks
Jamie Oliver’s slow cooker lamb shanks are a dream, right? Tender meat falling off the bone, rich, hearty flavors that soak into every bite. But here’s the thing: you can play around with the recipe to really make it your own.
First up, the herbs. Jamie’s classic combo usually leans on rosemary and thyme but what if you tried fresh oregano or even a touch of mint? Mint adds a bright, unexpected twist that cuts through the richness. It’s a little zing that wakes up your palate.
Think about the liquids. Jamie uses red wine and stock which is perfect for deep flavor. But swapping half the red wine for a splash of pomegranate juice or balsamic vinegar brings a subtle sweetness and tang that balances the lamb’s fattiness beautifully.
Another tweak: garlic. Jamie is generous but try roasting your garlic cloves first before adding them. Roasted garlic mellows out and becomes almost caramel-like, adding a gentle sweetness that’s pure magic with lamb.
Don’t forget spices. A pinch of smoked paprika or a dash of cumin can add a smoky, earthy depth that transforms the dish into something unexpected but utterly delicious.
Lastly, texture matters. Jamie’s slow cooker method naturally makes the meat tender but what if you crisp up the shanks in a hot pan before they hit the slow cooker? That caramelized crust adds layers of flavor and a bit of texture contrast that makes every bite exciting.
Storage Tips For Leftovers
Leftover lamb shanks? Jackpot. But storing them right is key to keeping all that yumminess intact.
First, cool your lamb completely before popping it in the fridge. Hot food in the fridge can cause condensation which leads to sogginess and uneven cooling. You want your lamb to chill out gently.
Use an airtight container to keep the flavors locked in and prevent your fridge from smelling like a lamb party. If you want to be extra smart, separate the meat from the sauce. That way, the shanks don’t get soggy overnight. Just reheat them together later and it’ll taste fresh.
If you’re planning to stash leftovers for more than three days, freeze them. Wrap each shank tightly in foil or plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw overnight in the fridge for best results.
To reheat, avoid the microwave if you can. Slow and low is better. pop your lamb in a covered dish in the oven at around 325°F (160°C) until warmed through. This helps keep the meat juicy and tender, rather than rubbery.
What To Eat With Jamie Oliver’s Slow Cooker Lamb Shanks?
Lamb shanks are rich and full-bodied, so pairing them well can elevate the entire meal.
Classic side? Creamy mashed potatoes. The softness and buttery flavor soak up that luscious sauce perfectly. But don’t stop there.
Roasted root veggies-think carrots, parsnips and sweet potatoes. add natural sweetness and a touch of caramelization that contrasts beautifully with the lamb.
If you want a bit of freshness, a crisp, bright salad with arugula, fennel and a lemon vinaigrette cuts through the richness and lightens the plate.
For something a little different, try serving your lamb shanks over a bed of couscous or pearl barley. These grains absorb the sauce beautifully and add a chewy texture that’s a nice break from the softness of the meat.
And don’t underestimate greens. Garlicky sautéed spinach or kale can add a bitter edge that balances the fatty lamb.
FAQs
How Long Should I Cook Jamie Oliver’s Lamb Shanks In A Slow Cooker?
Cook the lamb shanks on low for about 6-8 hours until the meat is tender and falling off the bone.
Can I Use Other Cuts Of Meat Instead Of Lamb Shanks?
Yes, you can use lamb shoulder or even beef shanks, though cooking times may vary.
What Should I Serve With Jamie Oliver’s Slow Cooker Lamb Shanks?
Pair them with mashed potatoes, couscous, or roasted vegetables for a comforting meal.
