Two lamb shanks in my slow cooker today.
On a bed of chopped celery and onion with four big sprigs of rosemary, four Bay leaves, salt and pepper and a glass of port.
I (fingers crossed) intend to use the veggies and jus to make gravy. After I take the meat and herbs out I’ll use my stick blender to blitz in and then adjust the thickness if I need to and the seasoning.
Will serve with steamed broccoli, cauliflower in white sauce and some air fryer roasted root veg.
by BitchLibrarian
1 Comment
Love lamb shanks!
I would add maybe a cup of stock, the port will massively reduce during the cooking time and not leave you with a lot of liquid to make the sauce.