This dish was fantastic and very easy to make. I only wanted to cook 2 shanks so after reading others reviews regarding sauce too thin i reduced the amount of wine and the liquid of the broth. I used 1/3 of a bottle of Isla Negra red wine, and i used a small 28g Knorr concentrated beefstock pot rather than the broth as i was cooking in a slowcooker so more moisture /liquid would be created I also used chopped rather than plum tomatoes. I did not salt the lamb as i knew the stockpot would season the dish, i left out the carrots as i dont like carrots greatly and felt they would reduce the elegance of the overall dish, as lamb in England is expensive so this was a more special than everyday dish. I browned the lamb then placed in the slowcooker, i then added all the ingredients to the pan brought to the boil then poured over the lamb. I cooked them in the slow cooker for 5 and 1/2 hours stirring the sauce once. Once ready the meat was dropping off the bone it was so tender and the sauce needed no additional work at all it had thickened perfectly, we like a lot of sauce but i had enough for at least 4 servings but i would not have wanted to cook the meat in any less than i had. These were the only alterations i made and i served the lamb with peeled garlic mashed potatoes with added creme fraiche and butter and fine green beans. Would be great with leg of lamb
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