We wanted something we could sort early, as we had to run around doing last minute cleanup/organising before they arrived mid arvo, and didn't want to be slaving in the kitchen after they arrived.
We went with a lamb shoulder & 3 shanks, in the slow cooker.
We had tried a couple of recipes, and while we love them (lemon & garlic one is delish), my parents, especially my dad, are country folk, so we wanted something hearty and not too fancy.
The recipe ended up being:
1 lamb shoulder, 3 lamb shanks (battled for a good 10 mins to remove the shank attached to the shoulder!)
6 carrots, peeled & chopped into 1cm chunks
4 stalks celery, chopped into 4cm chunks
2 onions, chopped
3 cloves garlic, crushed/minced
5 tablespoons passata
3 tablespoons Worcestershire sauce
5 bay leaves
5 peppercorns, whole
about 3 litres of vegetable stock (enough to cover everything)
We put the carrots & celery in the slow cooker, on high.
Then sealed the shoulder & shanks for a few minutes, seasoning them with salt & pepper.
Put the lamb ontop of the carrots & celery.
In same fry pan as lamb, sweated the onions and garlic till onion translucent.
Add the onion and garlic to slow cooker.
Then added the passata, worcestershire sauce, bay leaves, peppercorns, and covered with vegie stock.
Cooked on High for 4 hours, then Low for 3 hours.
We had to use a slotted spoon to lift the meat out, it was literally falling off the bone.
I made a gravy with gravox, water, and a few tablespoons of the stock from the slow cooker.
We served with mashed potatoes, beans (with honey stirred through once cooked & drained), and the carrots & celery from the slow cooker.
Dinner was a huge success, Mum was raving, and Dad who is a hard judge, was very happy, and everyone left a clean plate, with a few finger slide marks in the remnants of the gravy.
The bonus is we've all got a lamb roll for lunch :)
Unfortunately no photos, but will be cooking it again, will try for photos then!
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