A Perfect Pantry

As the weather cools I love meals prepared in the slow cooker.

• The ingredients are moist and full of flavour
• It is perfect for cooking cheaper cuts of meat, allowing the family budget to be stretched just a little further
• Once prepared the meal cooks itself with minimal intervention, allowing me to do other things in the day.

The warm function on the Kambrook Super Sear Cooker means that the meal is ready to serve hot whenever I wish to serve it. This works particularly well for my family dinner routine. I can serve the children’s dinner when they are ready to eat at around 5.30pm and my husband and I eat closer to 8 pm.

The other function that I love on this machine is the ability to prepare the food on the stove top in the removable dish.

These shanks are browned in the pan on the stove top prior to cooking. This added a wonderful depth of flavour to the meat.

HONEY BALSAMIC LAMB SHANKS

Serve: 4

Preprartion Time: 20 minutes

Cook Time: High 6 hours

INGREDIENTS

• 4 lamb shanks
• 2 tablespoons plain flour
• Pinch of salt and a few grinds of pepper
• 1 tablespoon cooking oil of choice
• 1 tablespoon fresh grated ginger
• 3 garlic cloves finely chopped
• 1 shallot finely sliced
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1/3 cup red wine
• 2 cups Veal Stock (or vegetable stock)
• 1 tablespoon balsamic vinegar (in addition to the one above)
• Fresh coriander to serve

DIRECTIONS

1. Add the salt and pepper to the flour and mix to combine
2. Use your hands to rub the seasoned flour all over each shank
3. Remove the bowl from the slow cooker and place it on the stove top
4. Over medium heat add the cooking oil, ginger, garlic and shallot and stir until the shallot has softened
5. Remove these ingredients and set aside
6. Add the shanks, two at time and brown over a medium high heat on each side
7. With two shanks in the cooking pot add half a tablespoon of honey and half a tablespoon of balsamic and turn each shank to coat well.  Remove and repeat with the other two shanks using the other half tablespoons of the honey and balsamic. (Eg: in total the four shanks are coated in 1 tablespoon of honey and 1 tablespoon of balsamic. This is done two at a time, using half of the ingredients for each set)
8. With all four shanks in the cooking pot add the red wine and allow to reduce by half
9. Remove the cooking pot from the stove top and return it to the unit
10. Add the ginger, garlic and shallots
11. Add the remaining ingredients, including the additional tablespoon of balsamic vinegar.
12. Stir and cook on high for 6 hours
13. Serve with fresh coriander and your choice of vegetables and soft polenta

Kyrstie is mum to two boys aged 6 and 3 years old.

She writes family friendly recipes at A Fresh Legacy-Grow Fresh Cook Fresh and aims to inspire families to grow fresh vegetables and cook together.

Kyrstie is passionate about cooking fresh meals from scratch for her family and friends. She supports local farmers and producers when there is not enough to collect from her backyard garden.

Find Kyrstie at A Fresh Legacy-Grow Fresh Cook Fresh

Facebook

Google+

Pinterest

Twitter