Slow cooker Mongolian lamb shanks
For meltingly tender lamb shanks with flavours of ginger, garlic and soy, try this easy recipe that gets the slow cooker to do most of work.
Note: + 10 mins standing time
- 4 Coles Australian Lamb Shanks
- 2 tbs cornflour
- 1 tbs canola oil
- 1 brown onion, thinly sliced
- 2 carrots, peeled, thinly sliced
- 2 garlic cloves, crushed
- 1 tbs finely grated ginger
- ⅓ cup (80ml) soy sauce
- ½ cup (110g) brown sugar
- 1 tbs sriracha or chilli sauce (optional)
- 2 spring onions, thinly sliced lengthways
- Steamed jasmine rice, to serve
- Steamed choy sum, to serve
- Thinly sliced red chilli (optional), to serve
- Coriander leaves, to serve
Place the lamb and cornflour in a large bowl and toss to combine. Heat the oil in a large frying pan over high heat. Cook the lamb, turning occasionally, for 5 mins or until brown all over. Transfer to a slow cooker.
Add onion, carrot, garlic, ginger, soy sauce, sugar, sriracha or chilli sauce, if using, and 1/2 cup (125ml) water to the slow cooker. Season. Cover and cook for 4 hours on high (or 6 hours on low) or until lamb is falling off the bone.
Meanwhile, place the spring onion in a small bowl of iced water. Set aside for 10 mins to curl.
Divide the rice evenly among serving bowls. Top with the lamb mixture and choy sum. Sprinkle with the spring onion, chilli, if using, and coriander.