Slow Cooked Lamb Shanks From the Mountains to the Sea

Slow Cooked Lamb Shanks

Hello 

We are back from our quick ski holiday, and despite the post holiday blues, it is definitely official, when I die, I am coming back as one of my kids.  Skiing down the slopes one day and out sailing on beautiful Pittwater the next.  What a life and the food's not bad either.  Slowed cooked lamb shanks, the melt in your mouth variety, which I've been meaning to share for a while.

So from this, which by the way was so much easier this year, due to my fitness regime and weight loss.  I felt like I was 20 years old again that day, absolutely ripping it up, on beautiful snow and blue skies.......

to this.  The yacht club opened on Sunday and Mr Beach House is beside himself with joy.  He is one proud dad, when he sees this.

And this.

And if the biggest Beach House Brat fails to take the sport up seriously, then there is always this.

For me this is much more exciting than sailing, but I love that the kids are out amongst it.  The next suburb still has junk out for the council clean up and I found another vintage ladder and 4 shutters all for the next car boot sale. Can't wait!!!!!!

Oh and here's the recipe.  You will love this one.  Soooooo easy and very yummy.

Slow Cooked Lamb Shanks with Lentils and Tomatoes

4 lamb shanks

1 can lentils drained and well rinsed

1 can of diced tomatoes

2 cups beef stock (I use Campbells brand)

1 heaped dessert spoon of brown sugar

1 teaspoon dried oregano

Salt and pepper to taste

Place all ingredients into a slow cooker and cook for 6 to 8 hours

If you are using an oven. Place all ingredients in a baking dish except the lentils.  Place into a preheated oven 180C/350F.

Cook covered for 1 hour.

Add lentils

Turn shanks and cook for another hour uncovered.

Serve with potato of choice or cous cous and green beans.

If you are not a fan of lentils, I think you should try this one, as you will love them....So good!!!!  They are full of protein and very filling, so great on a weight loss program.

If it's just the two of us eating this, I will serve  the left overs as a soup the next night (slow cooker version only) having taken the meat from the bone of the two remaining shanks and added some more beef stock and/or water and salt. I also throw any left over cous cous in, to add texture. 

For all my other easy weeknight wonders go here

Have a great week.

Today I am linked up here
Sunday Showcase
Metamorphosis Monday
Table Top Tuesday
Wow Us Wednesday
Jane's Adventures in Dinner
52 Mantels
Transformation Thursday
Crafty Soiree
Feathered Nest Friday
Potpourri 2805
Show and Tell Friday
Weekend Wrap Up Party
Sunday Scoop
Foodie Friday