Donna Hay slow cooked lamb, lamb shank slow cooked

There is now such a chill in the air I want to be eating warming winter foods each night. High on my list of winter warmers to cook are roasts, slow cooker dishes, lamb shanks and curries. Today I am sharing I gorgeous Donna Hay Balsamic Roast Lamb recipe.  This could just as easily be Balsamic Lamb Shanks if you would prefer.  I needed to feed six people so the lamb leg was my best choice.

Initially I passed over this dish in her recipe book because the picture wasn’t that appealing.  The roast looked burned and not moist.  I have since discovered that the dark colour is the balsamic vinegar and the meat is cooked to that succulent, falling off the bone stage.

Slow cooked balsamic lamb roast Donna Hay

It seems I am not the only one thinking of a warming lamb roast, at the butchers today there was another lady getting cooking tips for her lamb roast from the butcher. I promised to post my adopted Donna Hay recipe immediately. This has become one of my favourite ways to do a roast and it can be made in the slow cooker or a conventional oven. I really hope you give it a go too.

Donna Hay slow cooked lamb roast balsamic and garlic

Ingredients:

1- 2 kg leg lamb on the bone

250ml balsamic vinegar

6 sprigs fresh rosemary

1 bulb garlic

500 ml beef stock

2 Tbs brown sugar

Slow Cooker Method:

Place all the ingredients in a slow cooker on high for 3 hours. Turn the meat and cook for a further 2 hours or until the meat is falling off the bone.

Remove the meat from the slow cooker and place on a serving platter covered in foil to rest.

Pour the remaining sauce over a bowl of ice to filter some of the fat off the sauce.  Place the sauce back in a saucepan on the heat and allow it to boil until it has reduced to half the volume. Serve with potatoes and greens.

Slow cooked roast lamb

Oven Method:

Preheat the oven to 140 degrees.  Choose a dish which has a tight fitting lid that is oven proof. Place all the ingredients into the pot cover and cook for three hours. Turn the meat and cook for a further 2 hours.

Remove the lid and increase the heat to 180 degrees. Cook the meat for a further 30 minutes to brown. Take the meat from dish and place on a serving platter covered in foil to rest.

Pour the sauce over a bowl of ice to filter some of the fat off the sauce.  Place the sauce back in a saucepan on the heat and allow it to boil until it has reduced to half the volume. Serve with potatoes and greens.

I hope you enjoy this recipe.  Tell me are you a picture person like me, will a great image inspire you to cook a dish, will a bad image put you off a dish?

Thank you to Donna Hay, this is a truly gorgeous dish, how could I have doubted you?

Slow cooked balsamic lamb roast

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