Slow Cooked Lamb Shanks In Red Wine, Native Bush Tomato and Fresh Herbs
A couple of weeks ago my friends and I got together to celebrate the new season and enjoy a long Winter Lunch under a canopy of evergreen trees rustling ever so gently in the breeze above us. Coming together each season at a beautiful location, enjoying the delights of a cosy winter menu at a stunning table setting, and indulging in a few glasses of wine while catching up on all the latest, is my version of heaven. Luckily it doesn't get too cold here in Queensland during the cooler months, so unless it's raining, dining outdoors is always possible. Celebrating a new season is always fun and I was tasked of putting the winter themed menu together. Nothing brings me greater joy than cooking for my loved ones and lunch was centred around my very humble, homestyle Slow Cooked Lamb Shanks.
How to make these Slow Cooked Lamb Shanks
My Slow Cooked Lamb Shanks In Red Wine, Native Bush Tomato and Fresh Herbs is one of those meals you crave in winter; it's all things cosy, comforting, robust and perfumed. It's preparation is simple, while the hard work is undertaken in a slow cooker, which works it's sublime magic for four sumptuous hours. The dish kicks off with turning the slow cooker on high, and seasoning each lamb shank with a generous sprinkling of flaky sea salt and cracked pepper. Each lamb shank is then seared on high heat in a well oiled pan to lock in the flavour during the slow cooking process. While this is happening, crushed garlic is softened with onion in a bed of extra virgin olive oil in the slow cooker. Organic vegetable stock, red wine, ground Native Bush Tomato, more flaky sea salt and pepper, fresh rosemary and thyme sprigs then go into the slow cooker. When the lamb shanks have been seasoned and seared, they are placed into the slow cooker and completely covered with the liquid to lavishly cook in four hours, which results in meat falling off the bone yet retaining it's subtle pink tinge close to the bone.
How many lamb shanks should I serve per person?
One lamb shank per person is recommended.
Where can I find ground Native Bush Tomato?
I get my ground Native Bush Tomato from The Australian Superfood Co.
Do I have to use Native Bush Tomato?
No, you don't. However using native Australian ingredients (in this case Bush Tomato) creates a depth of flavour that you can't find in any spice rack at home. I highly recommend using it in this recipe, but it's ok if you don't - it will still taste cosy and mellow.
What is native Bush Tomato?
Bush Tomato, also known by its Aboriginal name akudjura, is a small round fruit. As I mentioned earlier, while it has a distinctively raisin or caramel flavour initially, native Bush Tomato has a subtle spicy aftertaste and is closely related to the regular garden tomato. Rich in antioxidants and minerals including selenium (a rare mineral found in soil, water and some foods that play a key role in metabolism), native Bush Tomato is considered one of the most important of all the Central Australian plant foods. It far outshines the renowned blueberry, and it is also rich in iron, vitamin E, folate, zinc, magnesium and calcium. It also has a high potassium to sodium ratio.
Where does Bush Tomato grow?
Bush Tomato is a fast-growing shrub native to the very arid desert regions of central Australia. The small round fruit turns from green to yellow as it ripens, and then to red as it is sun-dried on the bush. While the mature yellow fruit can be eaten fresh, native Bush Tomato is usually used in its dried form with mthan 80 per cent of harvesting is done by hand by Aboriginal wild harvesters.
How can I incorporate Bush Tomato in my home cooking?
Start with this recipe, my Slow Cooked Lamb Shanks. You can also use it in chutneys, jams and salsas, pastas, in curries and on red meat. Native Bush Tomato can also used in its ground form in bread mixes, herb blends, pasta, relishes, dressings, sauces and dukkah. Expect to see more recipes here using native Bush Tomato!
Furniture: Huski Studios
Photos: Aimee Dodge Photography
Flowers & Greenery: The Occasion Co.
Information about the native Bush Tomato has been obtained from The Australian Superfood Co website, which I consider to be an essential resource for native Australian ingredients.
Slow Cooked Lamb Shanks In Red Wine, Native Bush Tomato and Fresh Herbs
My Slow Cooked Lamb Shanks In Red Wine, Native Bush Tomato and Fresh Herbs is one of those meals you crave in winter; it's all things cosy, comforting, robust and perfumed. It's preparation is simple, while the hard work is undertaken in a slow cooker, which works it's sublime magic for four sumptuous hours.
Servings
4
Ingredients
4 lamb shanks
1 tablespoon flaky sea salt
1 tablespoon cracked pepper
1/2 cup extra virgin olive oil
4 garlic cloves, peeled, crushed and roughly chopped
1 brown onion, peeled and sliced
4 cups red wine
4 teaspoons of Urban Forager Organic Vegetable Stock in 1 litre (4 cups) of boiling water
4 teaspoons ground Native Bush Tomato from The Australian Superfood Co.
3 Sprigs of fresh rosemary
2 Sprigs of fresh thyme
Micro herbs, to garnish
Flaky sea salt and cracked pepper, to garnish
2 tablespoons plain flour
Directions
Preheat slow cooker on high heat.
Pat each lamb shank dry, season with flaky sea salt and cracked pepper. Add 1/4 cup olive oil to a pan on high heat. Sear the lamb shanks until brown all overs (about 5 mins each). Remove lamb shanks and set aside on a large plate.
Add remaining 1/4 cup olive oil to the slow cooker. Add garlic and onion, and softened for two minutes. Add red wine, vegetable stock, native Bush Tomato, 2 sprigs of rosemary and 2 sprigs of thyme. Add seared lamb shanks. Make sure the liquid covers the lamb shanks. If it's not, add more red wine or stock. Place the lid on the slow cooker and leave for four hours.
Using a pair of tongs, carefully remove each lamb shank and place in a large serving plate; the meat will fall off the bone so be gentle. Add half the slow cooker liquid and place in the oven on 100C to keep it warm. Add the other half of the liquid to a large saucepan on medium heat. Whisk in the flour, simmer (not boil) until reduced to a thin gravy, stir occasionally; this can take at least 30 minutes.
Take the lamb shanks out of the oven and pour the reduced gravy on top. Serve and enjoy!
Recipe Note
How many lamb shanks should I serve per person?
One lamb shank per person is recommended.
Where can I find ground Native Bush Tomato?
I get my ground Native Bush Tomato from The Australian Superfood Co.
