Caribbean-spiced lamb shanks
Dump bags are an absolute game changer
I’m pretty new to this batch game, but one thing I have got figured out – dump bags are the way forward for midweek deliciousness. There’s something so comforting about knowing you’ve got a bag full of ingredients in the freezer, ready to whack out in the evening to defrost. Then, while you make your morning cuppa, tip the contents of the bag into your slow cooker and pop it on to cook for the day. When you come home from work, the house will smell incredible and you can relax.
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Why should you batch?
Question is, why shouldn’t you? Since I popped out a baby last year, I’ve realised my time is even more limited than I thought it was. Batching is the way that we can still have nutritious, delicious meals that keep us fuelled without adding in too many ultra-processed foods. Even the baby is a batch lover. Which is good, because I wrote this book because of her.
How much prep is involved?
When it comes to dump bags, you just need a freezer bag and a dream. In all seriousness, everything just gets chopped and chucked in – no browning or pre-cooking required. This means it can be completely prepared and put into the freezer in 10 minutes flat. That’s quicker than it takes to order a takeaway, and far more delicious.
It’s almost time!
My new batch book is almost here! I can’t wait to share it with you all. Available from Amazon, TJ Jones, Waterstones – wherever you get your books, bab.
Caribbean-spiced lamb shanks
By Poppy Cooks
https://www.poppycooks.com/recipes/caribbean-spiced-lamb-shanks/
Ingredients
For the dump bag
- 4 lamb shanks
- 150g Jamaican jerk seasoning paste
- 2 tbsp plain flour
- 2 onions, diced
- 3 garlic cloves, minced or grated
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tbsp tomato puree
- 1 lamb stock pot
- 2 bay leaves
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Imperial
To cook
- 330ml cold lager or non-alcoholic beer
- Salt and pepper
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Imperial
To serve
- Wilted garlicky spinach
- Buttery mashed sweet potatoes
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Imperial
Instructions
- Simply tip all the ingredients into a large freezer bag, seal the top and freeze for up to 3 months.
- Defrost fully in the fridge overnight. Pour the contents of the bag into the bowl of your slow cooker, along with the beer and season with salt and pepper, pop on the lid and cook for 4-5 hours on high or for 8 hours on low, until the lamb is falling off the bone.