Is it just us, or does winter in Perth seem to be particularly chilly this year? We’ve been craving hearty thick soups and stews so we created this delicious slow cooker recipe that hits the spot perfectly!
WINTER WARMING SLOW COOKED LAMB STEW RECIPE
Preparation time: 15 minutes
Cooking time: 8 hours on low in a 5.5 litre capacity slow cooker
- 2 large lamb shanks
- 2 tablespoons olive oil
- 1 brown onion, diced
- 4 cloves garlic, crushed
- 1 long red chilli, finely chopped
- 1 carrot, peeled & diced into 1-2cm cubes
- 1 parsnip, peeled & diced into 1-2cm cubes
- 1 turnip, peeled & diced into 1-2cm cubes
- 1 swede, peeled & diced into 1-2cm cubes
- 1/2 small butternut pumpkin (squash), peeled & diced into 1-2cm cubes
- 4 stalks celery, sliced into 1cm pieces (include the stalks and leaves)
- 1 bunch English spinach (washed and roots removed, keep aside until the end)
- 1 cup raw buckwheat
- 200g tomato paste
- 680g tomato passata (crushed tomatoes)
- 1 heaped teaspoon dried basil
- 1 heaped teaspoon dried oregano
- 1 heaped teaspoon dried thyme
- 2 tablespoons apple cider vinegar
- 1 litre vegetable stock (broth)
- 2 bay leaves
Pre-heat your slow cooker on High.
Soak the buckwheat in filtered water while you peel and chop all vegetables.
Heat the olive oil in a fry pan over medium heat. Sauté the onions, garlic and red chilli until just transparent. Transfer the onion mixture to the slow cooker.
Add the tomato paste and dried basil, oregano and thyme to the onion mixture and mix thoroughly.
Add all of the chopped vegetables, excluding the spinach, and mix well with the onion/tomato/herbs.
Drain and rinse the buckwheat and add it to the vegetable mixture.
Add the tomato passata and mix well.
Reheat the fry-pan and lightly brown the lamb shanks on all sides. Add the lamb shanks to the vegetable mix in the slow cooker. Pour the apple cider vinegar over the top of the lamb shanks. It will help to tenderise the meat so that it will fall off the bone at the end of the cooking process (yum!).
Gently heat the vegetable stock in the fry pan and when it starts to simmer, transfer it to the slow cooker. Ensure the lamb shanks are fully covered by the vegetable & broth mixture.
Throw in the bay leaves and then cover and leave the lid on.
Once the liquid starts to simmer, turn the heat down to low. We have a 5.5L Ronson Slow Cooker and normally cook the stew on high for 2 hours and then low for another 5-6 hours.
Just before serving, add in the spinach leaves and stir through until they are wilted.
The meat should have fallen off the bone of the lamb shanks, so remove the bones from the stew (be sure to get any remaining bone marrow out and add it back into the stew). You may need to use tongs and a fork to pull any remaining meat off the bone.
Ladle a big spoonful of stew into your favourite bowl, eat and feel nourished down to your toes!
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