Mediterranean Braised Lamb Shanks; Asian Sticky Style Lamb - Crock-Pot CSC038 Instruction Manual

Mediterranean braised lamb shanks

•
1 tbsp vegetable oil
•
4 small lamb shanks
• 1 large aubergine, roughly chopped
•
1 large red onion, roughly chopped
•
2 cloves garlic, chopped
•
400g tin chopped tomatoes
•
2 tbsp tomato purée
•
1 tsp dried oregano
•
1 sprig fresh rosemary, bruised
• 250ml lamb stock
1. Add the vegetable oil to the removable cooking bowl, heat on your hob until hot then sauté the lamb shanks until
browned on all sides.
2. Remove the cooking bowl from the hob and place into the heating base. Add the remaining ingredients and stir well to
combine.
3. Cover and cook on Low for 7–8 hours or High for 5–6 hours. Thicken the mixture if required using a little cornflour and
water.
Delicious served with some spicy roasted root vegetables and buttery couscous.

Asian sticky style lamb

•
800g–1kg half leg of lamb (this will need to fit into your cooking bowl)
•
1 tbsp vegetable oil
Sauce ingredients:
•
Thumb-sized piece of ginger, peeled and finely chopped
•
2 large cloves of garlic, finely chopped
•
1 red chilli, finely chopped (use chilli to your preference of heat)
•
2 star anise
•
1 lemon grass stalk, bashed
• 200ml sweet chilli sauce
•
100ml rice wine vinegar
•
150ml dark soy sauce
•
1 tbsp sesame oil
To serve:
Shredded spring onions, toasted sesame seeds, rice noodles or fried rice, steamed Asian greens.
1. Mix all the sauce ingredients together in a bowl and set aside.
2. Place the removable cooking bowl into the heating base and add the lamb. Pour over the sauce, cover and cook on
Low for 6–7 hours or High for 5–6 hours until tender.
3. When the lamb has finished cooking, carefully remove from the bowl and set aside to keep warm (if you like your lamb
brown and crispy, place on a baking sheet and cook in a hot oven for 10 minutes).
4. Remove the star anise and lemon grass from the sauce, adjust seasoning, and thicken if required with a little cornflour
mixed with water.
Serve the lamb on a warmed plate with 2 forks for shredding, a separate jug of the sauce and some of the serving
suggestions.
Serves 4
Serves 5
11