A slow cooker can be used. The recipe advises the changeover time.
I think I have discovered something unique. The flavour of this dish is something I have never tasted before. It was naturally sweet and had the most amazing unique flavour!
Fennel has a terrific flavour. Added to Crushed Licorice Root and allowed to infuse, the flavour really livens up. I wouldn’t say it has a licorice flavour, but it was a flavour I had never tasted before. It was so good I had to share it!
Ingredients
1 teaspoon of Licorice Roots, infused in 2 cups hot water
2 tablespoons of olive oil
4 fresh lamb shanks
A large bunch of fennel, sliced
1 onion, cut into rings
2 shallots, whole, peeled
1 red capsicum, cleaned and sliced
3 Sprigs of spring onion, chopped
A handful of Continental parsley, chopped
Massel powdered chicken stock
Murray River Pink Salt
Cracked or freshly ground pepper
Prep.
Preheat oven to 200c. Place the Crushed Licorice Roots into 2 cups of hot water. Stir and allow to infuse whilst you continue on below. Set aside.
Method
In a large oven ready pot (with oven lid) gently pan fry the onion rings in olive oil. Flip them after a few minutes. Now add the shanks. We want to externally brown the shanks. Turn them over every five minutes or so. Once browned, you can transfer this dish to your slow cooker.
Once the shanks are browned throw all your vegetables (fennel, capsicum, shallots, spring onions and parsley) into the pot on top of the lamb. Sprinkle Murray River Pink salt, cracked pepper to taste and the Massel chicken stock.
Now pour the infused licorice root water into the pot. Top up the pot with hot water so that the liquid in the pot comes up to two thirds the height of the ingredients. Leave some of the ingredients out of the liquid. Allow the contents of the pot to heat, covered, on the stove for about five minutes.
Place the pot into oven for 1.5 hours. Check it every 30 mins or so to ensure the liquid has not reduced. If it has, top it up with hot water. Don’t let the pot run dry. If it is well covered it should not lose liquid.
Once ready, this can be eaten as is or on a bed of rice.
Enjoy. This one is especially good!
