Saturday, 26 August 2017

Slow Cooker Lamb Shanks with Celeriac Mash

After recently purchasing a slow cooker for the van I am keen to explore recipes that we can leave bubbling away all day so when we return to the van from a day of fun the dinner is almost ready. There is the obvious stews and casseroles, and I'm sure we will do plenty of those in good time, but I think the slow cooker lends itself to cooking lamb shanks perfectly. They're one of Mrs Larry's favourites too so that's extra brownie points for me. This celeriac mash has an added surprise as it contains little pockets of cheese that burst with flavour in your mouth.


Ingredients:

2x Lamb shanks
1x Onion, roughly chopped
1x Carrot, peeled and roughly chopped.
2x garlic cloves, peeled and halved
1x Bottle of red wine
1x Lamb stock cube
2tbsp Tomato puree
2tbsp Mint jelly
1tbsp Cornfour, mixed to a slurry
1tsp Dried mixed herbs
1tsp Caraway seeds
1/2tsp Black pepper
1tbsp Pomegranate seeds

For the Celeriac Mash:
1x Large potato, peeled and cut into chunks
1x Celeriac, peeled and cut into chunks
4x Garlic cloves (we used smoked)
40g Butter
50ml Double cream
50ml Milk
120g Crumbly cheese, e.g. Lancashire.
1tbsp Chopped chive


Method:

1. Season the lamb and brown all over in an oiled frying pan on a high heat then set aside in the slow cooker.
2. Turn the heat down and add the carrots and onions and cook for 5 minutes before adding the garlic, tomato puree and caraway seeds. Cook for a couple of minutes more then add the black pepper, mixed herbs, wine and mint jelly.
3. Bring to the boil then add the stock cube and cornflour slurry, stir well then pour it into the slow cooker. The liquid should cover the shanks, top up with water if it doesn't.
4. Cook on low all day long.
5. When you get back to the van gently spoon the shanks out of the slow cooker (be careful they will fall off the bone) and set aside covered in foil.
6. Sieve the cooking liquor, discard the veg, transfer to a saucepan on the hob and reduce to a sticky sauce. Skim off any foam that rises to the top.
7. Make the mash by boiling the potato, celeriac and garlic until they are soft. In another pan heat the milk and cream so it is warm but not boiling. Drain the celeriac then pour in the hot creamy milk and mash with a fork until smooth. Add the butter and mix well then season to taste. Now crumble in the cheese, the idea being that you have chunks of cheese throughout the mash that burst a delicious surprise of flavour in your mouth. It makes a change from grated cheddar anyway.
8. And that's it so plate up! We served ours with a bit of veg and topped with pomegranate seeds and chives.

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