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Cover: A dish for all seasons

28Jun 12

Slow Cooked Spring Lamb Shanks in Cognac

Slow-Cooked Spring Lamb Shanks in CognacAn aromatic infusion of lamb that will melt in your mouth…

I first tasted slow cooked spring lamb shanks in Cognac in Northern Spain, just a stones throw from the farm where the animals were raised.  We ate it in the spring, when lamb is in peak season.  The meat becomes so soft that it falls off the bone, and it melts its aromatic Cognac infusion onto your palate.  If you don’t have a slow cooker, replace step 3 by cooking the lamb in a covered casserole dish in the oven.  Cook at 170ºC for about 3 hours, checking that the lamb is thoroughly cooked before serving.

What you need:

  • 2 lamb shanks on the bone
  • 350ml extra virgin olive oil
  • 200ml Cognac
  • ½ chicken stock cube
  • 1 onion, peeled and quartered
  • 1 tomato, halved
  • 5 garlic cloves, whole and unpeeled
  • 2 whole laurel leaves
  • 1 tsp Demerara sugar
  • A generous pinch of dried oregano
  • A generous pinch of dried parsley
  • Salt and pepper to season

What to do:

  1. In the morning of the day that you will be eating the dish, heat 100ml of the oil in a frying pan, season with a generous pinch of salt, and fry the lamb shanks for 5-10 minutes until golden brown all over.
  2. Transfer the shanks to the slow cooker and switch the cooker on to the low setting.  Sieve the oil from the frying pan over the lamb and add the remaining oil.  Crumble in the stock cube; add the cognac, onion, tomato, garlic cloves, laurel and sugar.  Season with salt and pepper, then sprinkle with oregano and parsley.
  3. Stir to coat the shanks, put the lid on the pot and slow cook on low for 8 hours.  Turn the lamb over half-way through the cooking time.
  4. Remove the lamb shanks from the pot and pour the sauce into a heavy-based frying pan.  Put the shanks back into the slow cooker and put the lid on to keep them warm.  On a medium to high heat, reduce the sauce on the hob by half to intensify the flavour.
  5. Place the lamb shanks into wide and shallow bowls, pour over with the sauce, and serve with creamy mashed potato and Spanish-style green beans.

15 minutes to prepare, 8 hours 10 minutes to cook

Makes 2 servings

Note: I just love lamb, so one of my favourite Italian dishes is Lamb and Linguine Bolognese.

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2 comments

  1. Slow cookers are really incredible. At first I as nervous about leaving mine on for so long, but the end result is amazing!

    Reply
  2. I know! I got one for Christmas last year, and I don´t understand how I could have lived without one for so long. :)

    Reply

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