Saturday, 24th January 2015Ultimate Slow Cooking p75. Brown the lamb shanks on all sides, and place them in the pre-heated slow cooker. Soften onions and add crushed coriander seeds, sherry, bay leaves and honey. Pour over the lamb and cook on the slow cooker high setting for 5-7 hours. Remove the lamb and keep it warm while reducing/thickening the sauce. Garnish with orange zest.
One of the few slow cooker things I have made recently where the meat came out as tender as expected, and properly falling off the bone. Possibly I need to use the high setting more often. Very good with simple mash.