Kezia Eniang

Food & Lifestyle Blog

Sunday Dinner | Slow Cooked Lamb

November 14, 2017

Slow cook Sunday dinners are my favourite as they offer comforting, delicious meals with time to do things in between (just worth keeping an eye out on the food).

My slow cooked Lamb (also my first time cooking with lamb shanks) is incredibly easy to make. The secret is  all down to prepping the ingredients beforehand along with keeping an eye out for time..

For this recipe…

I’ve changed up a few ingredients. Firstly, I’m using beer as opposed to wine, one I discovered from one of my favourite cookbook authors Nigel Slater. I find the beer incredibly refreshing, sweet with a slight bitter after taste but whilst experimenting, I discovered using cream or milk in the gravy helped to balance out the flavour. I’ve listed below the recipe for my slow cook lamb and Mash with potatoes or plantains along with my cooking notes.

Ingredients for the Lamb:

2 Lamb shanks (1 lamb shank per person depending on how many you are cooking for)

Olive Oil

4 sprigs of Thyme

2 sprigs of fresh Rosemary

1 teaspoon Salt

1 teaspoon black ground pepper

1 whole scotch bonnet chilli, remove seeds if you don’t want it spicy.

1 Onion, chopped

1/4 teaspoon, crushed pimento seeds or allspice.

2 cloves of Garlic, crushed to release juice, then roughly chopped

750ml beef or chicken stock

500ml Beer

1 and 1/2 tablespoons flour

1 tablespoon Mustard (optional)

1 tablespoon Honey

150ml single cream or alternatively milk

Mint leaves, to garnish


2 Ripe Plantains ( I work it out as 1 plantain per person)

1 tablespoon butter

150ml single cream, slightly warm you can so this in the microwave, (alternatively use milk)

Things to consider:

Wash and pat dry your lamb, create a few incisions to allow the marinade to seep through and flavour the inside of the meat. Mix your salt and black pepper together in a small bowl, I like doing this  and sprinkling all sides of the meat along with 1/4 teaspoon of allspice. Usually half a teaspoon of salt and pepper would work if you are seasoning in advance but because I didn’t marinate overnight or for a few hours I wanted to pack all the flavours in.

If you can, marinate the lamb overnight or for a few hours prior to cooking. Lamb or meat in general should be room temperature prior to cooking so remove from the fridge at least 30 mins before cooking. 

Total cooking time for this was 2 Hours and 30 minutes (cook for an extra hour if you like your meat very tender). I let the lamb cook in the beer and stock mixture for 1 Hour 30 minutes on medium to low heat. I then removed the lamb and drained the sauce through a sieve before putting both drained sauce along with a few additional ingredients like the mustard, honey, cream, flour & veg gravy granules (this is optional but taste before adding) some water then whisking well before adding the lamb back into the mixture to cook for a further 60 minutes (1 hour). Please make sure to keep an eye on it as this is where it can burn easily, best to cook on medium to low heat.

To make the mash potatoes or Plantain: Use 2 soft ripe plantains, you could even use 1 ripe plantain (yellow) and 1 (green) unripe plantain if you don’t want the mash too sweet.

Boil the plantain in salted water for 20-25 minutes until it very soft, best way to check if it’s cooked is to pierce the plantain with a fork or knife if it slides through very easily then its done, drain through a sieve or colander and leave to sit for a few minutes. Make sure the plantain is not wet as it’ll give you a wet watery mash and ensure it is cooked well so it’s not too clumpy when you’re making the mash.I find that green plantains will need to cook a little longer as they are slightly tough in texture as opposed to the soft and sweet plantains so you may want to consider this if you are cooking with one of each.

Once the plantains or potatoes are cooked, mash with a fork or potato masher. I like to melt the butter into the warm cream and the pour the mixture over the plantains or mash. I recommend adding the cream bit by bit until you get the desired consistency and try not to pour the cream and butter mixture in at once as it may be too watery or creamy for you.

For this recipe, I made two separate mash one potato and one with plantains but perhaps you can mix the two, I personally haven’t so that is something I may try next in the kitchen to see, if you do however, please do let me know.

Any questions please leave them down below.






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