Last night I made Orange Ginger Drumsticks and the sauce/marinade was divine. So today, as I was finishing off the last of that meal, I pondered what to do with the tasty, congealed (it had been in the fridge overnight) goodness in the bottom of the container. In a past life I’d have soaked it all up with rice, but not anymore … and then I had a moment of genius (in an absence of modesty) … add leftover marinade/sauce to the lamb shank in my fridge.
I ❤ my crock pot.
- 1 organic lamb shank (add more if you like, I’m just cooking for me)
- leftover marinade http://www.thefoodieandthefamily.com/2011/10/14/ginger-orange-drumsticks/ or make from scratch – Note: I only made/used half the quantity in the recipe.
- 1 celeriac
- 1 tablespoon organic ghee
Heat a pan to med-high, add ghee, brown the shank all over.
Peel and roughly chop celeriac (I did 1cm thick slices, then chopped these into thirds). Place in bottom of crock pot/slow cooker. Add 1/2 cup of water (don’t bother with this if you’re making the marinade from scratch). Place browned shank on top of chopped celeriac. Add marinade.
Turn crock pot to ‘low’ and allow to cook for 6-8 hours. I basted the lamb in the juices every hour or so but this isn’t critical. Lamb is ready when it’s falling off the bone.
I personally think this next step is very important, but it’s up to you. Place shredded lamb shank and portions of celeriac into storage containers, allow to cool then refrigerate overnight and EAT THE NEXT DAY. Crock pot food is awesome, but crock pot food the next day is sooo much better.