Ingredients
Caribbean Jerk Lamb Shanks
- 2 lamb shanks
- 2 1/2 tablespoons Mrs Roger's Jerk Seasoning - divided
- 1 tablespoon cooking oil
- 2 carrots - peeled and diced
- 1 onion - diced
- 1 rib celery - diced
- 2 cloves garlic - crushed
- 3/4 cup red wine
- 2 cups chicken stock
- 1 tablespoon cornflour - mixed with 3 tablespoons water to make a slurry
Method
Carribean Jerk Lamb Shanks
- Season the lamb shanks with 1 1/2 tablespoons Jerk seasoning.
- Heat the oil in a large frying pan over a high heat.
- Sear the lamb shanks on all sides - place into a slow cooker.
- To the same pan, add the carrot, onion and celery. Sauté for 3 - 4 minutes. Add in the garlic and cook for a further minute.
- Tip in the red wine and simmer to reduce by half. Add in the chicken stock and 1 tablespoon of Jerk seasoning and bring to a simmer.
- Pour the mixture into the slow cooker with the lamb shanks and cook for 8 hours on low.
- Strain the liquid from the lamb shanks into a saucepan. Simmer for 6 minutes. Add in the cornflour and stir to thicken.
- Serve the lamb shanks with the sauce.