I’m excited to share this hearty lamb shank recipe with you. It’s so warming, sustaining and filling, with succulent lamb, the goodness of barley and greens, and the bright zing of dill oil to add shine and silky texture.
Lamb shanks are a working cut of meat that loves slow cooking so this dish takes a while. However, you can trust that all that cooking time is adding flavour to your meal, firstly as the juices drip from the Varoma and then as the diced lamb is gently incorporated into the soupy stew.
This dish is great as a casserole but you can also serve it as a sturdy soup, thinned out with a little extra water or stock if desired.
If you’re a fan of red wine, you might like to try the lamb shanks with a rich shiraz, cabernet or grenache blend. And, if you’re me, you may perhaps savour the wine while the lamb is cooking too!
A final note about vegetables: I chose to dice them for this dish. I know! Sacre bleu! Of course, you can also chop the celery, leek, turnip and carrot in the mixing bowl – cut into pieces, add to mixing bowl and chop for a few secs on speed 5 – but sometimes I enjoy a little meditative chopping. It’s funny – some Thermo-sceptics say they wouldn’t want a Thermomix because they love chopping… Guess what, people? You still can!
Serves: 6-8 as a main
Time: 2 hours