MEXICAN SLOW ROAST LAMB SHANKS
What’s not to like about Mexican food? It’s spicy, colourful, fun. So when I stumbled across a recipe for Lamb Shanks, done the Mexican way, I just couldn’t resist. Also, I’ve been experimenting with my slow cooker this Autumn, and found out that it is a whole lot better than I gave it credit for. If you’ve had a few ‘not so great’ meals from your cooker, try and try again, once you’ve mastered it, life is alot easier, and tastier!
After a bit of tweaking and playing around I finally worked this recipe to be the right blend of spice and flavour. I don’t mind ‘heat’ when it comes to spicy food but over the years I’ve noticed that my digestion definitely doesn’t. So this recipe is for those out there that love the flavour of spice more than the heat of it. Oh and this one is definitely for those wintry nights when you want something wholesome, nourishing and substantial.
What you’ll need:
- 3 tomatoes
- 1 red capsicum
- 1 yellow capsicum
- 1 green capsicum
- 2 tbls Olive oil + a small knob of butter
- 1 teaspoons sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2-3 large garlic cloves, finely chopped
- 1 long red chilli/2 small red chillis – take out the seeds
- 2 tbls of homemade Z’artar (ground oregano, sesame seeds, crushed pistachios + sumac, or just use 1tbls sumac, sesame seeds and ground oregano)
- 2tbls chopped fresh oregano
- 2 lamb shanks
What to do:
- Coarsely chop the tomatoes and capsicum – lay into your greased slow cooker
- Melt butter and olive together. Combine with spices, garlic, chilli, Z’artar/Oregano mix in a bowl. Add the lamb and coat in marinade. Make sure you massage the marinade into the lamb. You can also leave it to marinade overnight
- Brown the lamb in a heated frying pan (ghee/butter/olive oil).
- Place on top of the tomatoes and capsicum
- Cook on low for 8 hours.
- Serve with sauce from the cooker, lime wedges and a green leafy salad.
Enjoy and Saha to you!
Signing off with an exhale.
Pause. Listen. Live