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Allie Gaunt & Jess Beaton
One Handed Cooks is one of Australia’s leading baby, toddler and family food websites that inspires people to cook beautifully simple, healthy food for their children. From starting solids, to family foods and everything in between you will find hundreds of simple recipe ideas to try. Written with an Accredited Practising Dietitian as part of the team, the website also offers friendly and realistic nutrition information including food allergies and intolerances, and tips on managing fussy eating behaviour to ensure food remains a source of enjoyment and pleasure for our children.
Freezable, Egg Free
Tip: See our adaptations to the recipe for babies and toddlers at the end of the method.
Ingredients
- ½ cup plain flour
- 4 frenched lamb shanks
- 3 tbsp olive oil
- 4 carrots, diced
- 2 onions, diced
- 2 sticks of celery, sliced
- 4 cloves garlic, chopped
- ¼ cup tomato paste
- 3 cups salt reduced beef stock
- 1 tsp thyme leaves
- 2bay leaves
- 3 large potatoes
- ¼ cup hot milk
- 1 tbsp butter
- Steamed green vegetables e.g. broccoli, asparagus, green beans, to serve
Method
Lamb Preparation
- Place the flour in a shallow bowl. Coat the lamb shanks lightly in the flour and shake off the excess.
Searing on the Stovetop with the EasySear™ Pan
- Place the EasySear™ pan onto the stovetop and preheat for 2-3 minutes over medium-high heat, add the oil and heat for a further 1 minute.
- Add the lamb shanks and brown until golden brown all over. Remove from the pan and set aside while you prepare the vegetables.
- Lower the heat to medium. Add the remaining oil and the carrot, onion and garlic. Sauté for 3-4 minutes or until the onion is soft. Add the tomato paste, stock, thyme, bay leaves and leftover flour.
Note: if you are using a regular slow cooker use a large, heavy based frying pan to brown the meat and sauté the carrot, onion and garlic. Then transfer the shanks and vegetables to your slow cooker and continue with step 6, adding the tomato paste, stock, thyme, bay leaves and leftover flour.
Slow Cooking
- Remove the EasySear™ pan from the heat and place into the slow cooker base.
- Add the lamb shanks, arranging them so they are completely submerged in the sauce. Put the lid on and cook on low for 6-7 hours (the meat should fall off the bone). Remove the bay leaves and thyme stem.
Potato Mash
- To make the mash, peel the potatoes and cut into cubes. Cook in a large saucepan of boiling water for 20 minutes or until very tender. Drain the potatoes well.
- Using a potato masher, roughly mash potatoes. Add the butter and hot milk to the potatoes and mash until fluffy.
Storage: keep leftover lamb shanks and mash potato in an airtight container in the fridge for up to 1-2 days.
Tips for adapting recipe for babies and toddlers:
- For babies: remove ¼ cup of cooked lamb meat and ¼ cup vegetables (check thoroughly and remove any small bones). Combine with a few tablespoons of mashed potato and blend until you have desired consistency.
- For toddlers: Cut 4 slices of mountain bread to fit into small ramekins or a muffin tin – two layers per tin. Cook in a preheated oven (200°C) for 5-10 minutes or until crisp. Spoon some of the cooked lamb meat and vegetables into the mountain bread shells and serve (check thoroughly and remove any small bones). Alternatively, cut a square of puff pastry into 4 equal squares, place a small amount of the meat and vegetables in the middle of the square and fold over into a triangle shape. Press the edges to seal and brush with lightly beaten egg or milk and cook in a preheated oven (200°C) for 20-25 minutes or until golden brown.