Ingredients
Shanks
- 4 Large Lamb Shanks, Or 6 smaller shanks
- 4 sprig rosemary
- salt and pepper to taste
Stock/Sauce
- 3 stalk Celery, Cut into chunks
- 4 carrots, Cut into chunks
- 1 onion, Halved
- 4 clove garlic
- 30 gram olive oil
- 1 tablespoon TM Vegetable stock paste
- 1000 gram water
- 8 tomatoes, Quartered
- 100 gram red wine
- 1 tablespoon brown or rapadura sugar
- Ground pepper, to taste
- 50 g cornflour
Accessories you need
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Arrange shanks into Varoma dish, you will not need the tray.
Place Rosemary over the top of shanks, season with salt and pepper and put Varoma lid on and set aside.
Place celery, carrot, onion and garlic into bowl and chop 5 sec/speed 7.
Scrape sides down, add oil and saute 5 minutes/Varoma/speed 2
Add stock paste, water, tomatoes, red wine, sugar and pepper to bowl. Place lid on, then Varoma into position. Cook 90 minutes/Varoma/speed 2
Turn lamb shanks over to ensure even cooking. For 6 small shanks, cook for 30 mins/Varoma/Speed 2 OR for 4 larger shanks 60 minutes/Varoma/speed 2
Once desired cooking time is up, remove Varoma and place over a Thermoserver to keep warm or place onto plates to begin cooling down a little. Place cornflour in bowl and cook a further 5 minutes/90 degrees/speed 4.
Serve shanks with mashed potatoes (you can do this prior to shanks then keep hot in a Thermoserver whilst cooking shanks), steamed veges (you may be able to fit these in whilst cooking shanks) and drizzle with sauce.
Enjoy!
Shanks
Stock/Sauce
Tip
You can drizzle some sauce over the shanks throughout the cooking process if you like.
The left over sauce could easily be eaten as a soup, either as is or with some left over meat shredded into it. To shread ANY steamed meat, chop into chunks and shred 3-5 seconds/
"Counter-clockwise operation" /speed 4
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I cooked this in my pooncy KMart cooker (to test the cooker out & give my Thermie the night off).
it was surprisingly good.
delicious sauce, delicious shanks.
thanks for posting!
What an absolute winner!!! The sauce is to die for and the meat was falling off the bone. I had small lamb shanks and cooked only an extra 30 mintues. Perfection 👌 Thank you x
Absolutely delectable!! Family smashed this dish, saved as a favourite. Thank you so much for sharing 🙏
TwinnieMum: Thank you and sorry for such a late response!!!
Wow.
this sauce is absolutely amazing
shanks turned out great.
this is a keeper
Absolute hit in my household! So delicious and will be using again.. thank you so much for sharing 🙏
These were simply amazing, thank you I honestly didn’t think that I could do a superb lamb shank using Thermie but I was so wrong. Yum!
With the cooler weather arriving this was the perfect meal for a wintry night. However, don't start making at 4pm like I did if you want an earlier meal - however, it was well worth the wait! I didn't have any celery so subbed with a zucchini, subbed the fresh tomatoes with a tin of diced tomatoes and some left over tomato puree. I think I used about 700gm water and 200 gm red wine and it was to the MAX level. Once the first 90 mins of cooking was over I used the varoma lid as a trivet to place the varoma on (catches all the juices) - turned over the lamb shanks and spooned some of the sauce from the bowl over the shanks. I cooked them for another 40 mins but I think another 20 mins or so would have been better - so all in all 3 hours hours cooking time is probably better. I didn't add cornflour but blended the sauce for 1 min Sp 9 and great consistency. We are having left overs for tea tonight. Quite a lot of sauce left over which I have frozen to use as a Beef Stroganoff base for another quick meal this week. Thank you Chenoa for such a delicious and easy recipe!
Can someone please clarify the total amount of time you cook these for please? Is it 90 minutes, then you turn and cook for a further 30 minutes or is the total cooking time 90 minutes? Thank-you.
Tried for the first time and loved it. The recipe is so easy and tasty and the cooking process is so fast compared to how I normally do Lamb Shanks
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