Sunday Night Slow-Cooked Dinner

Sundays tend to be a fantastic day (especially if you have a day off) where you can relax, laze around, enjoy a homely cooked meal with the family. I absolutely love the idea of friends and families coming together for Sunday brunches or dinners, where everyone can just huddle around the dinner table tucking into a homely cooked meal before starting a stressful week again.

So the most recent Sunday that has passed, I have decided to cook lamb shanks - one of my most favourite dishes. However, I decided to cook it in a slow-cooker so that the meat is able to be infused with all the ingredients and fall off the bone in order to provide that 'melt-in-the-mouth' experience. Obviously, I couldn't have served up just lamb shanks (though I could have easily just serve it up with some crusty bread rubbed with garlic and grilled briefly with a drizzle of olive oil), so I made some buttery-spring mash and broccolini to go with it. The ingredients are listed below.

Ingredients:


Lamb shanks

• Lamb shanks
• Garlic (whole clove)
• Brown onions (smaller bulbs if possible)
• Red capsicum (and also small yellow capsicum if they are in season)
• Tin tomatoes
• Fresh cherry or grape tomatoes or baby vine-ripe tomatoes
• Chicken or vegetable stock
• Few sprigs of fresh rosemary
• Sea salt and black peppercorns (crushed) to season

Spring-Mash

• Potatoes (Coliban or Dutch cream variety are in season, or any type of potatoes suitable for mashing)
• Butter
• Sea salt and fine black pepper to season
• Cream (or milk for the healthier option) - cream makes the mash a lot creamier and richer
• Finely chopped spring onions

Broccolini with Garlic-Infused Olive Oil

• Broccolini
• Garlic
• Olive oil
• Sea salt to season

Finishing off the dish with broccolini

The final dish from a different angle - remember that the lamb shanks could easily be served with some crusty bread

Having a slow-cooker is an essential item in the kitchen - basically all the ingredients for the lamb shanks are thrown into the pot and then left to cook for the whole day. If you need any help with cooking any elements of this dish, feel free to ask =)


Happy cooking and bon app étit ~