Child-friendly slow-cooked leg of lamb and cabbage with mint sauce Father

The recipe

I had wanted to try lamb shanks in the All-In-One for some time, but had trouble finding a suitable recipe. There were MANY that looked absolutely delicious, but most required ingredients that weren’t quite suitable for a three-year-old and a ten-month-old (hello red wine!).

Finally I came up with an idea that was exactly what I wanted and from then on it was about adapting it to my taste. You can find the original recipe here,

The nice thing about such recipes is that they are very forgiving. Replace something here, add something else there, change the quantities … none of this is particularly important *. Would you like to add rosemary and anchovies? Go straight ahead! Hate carrots? Get rid of them! Familiarize yourself with the basics of cooking the stem, and the rest will take care of themselves more or less. Remember that this recipe is designed for young children so that neither salt nor sugar is added. Adjust your taste as needed.

* unless you do something strange.

Leg of lamb with and cabbage with mint sauce (for 4 year old adults)

Preparation time: about 15 minutes

Cooking time: at least 8 hours (in slow cooker)


  • 4 legs of lamb
  • 4 onionsfinely cut
  • 1/4 cabbage, finely chopped
  • 4 carrots, chopped
  • 4 cloves of garlic
  • 1 cup of vegetable broth
  • Cooking oil of your choice (for browning legs of lamb)
  • 2 tablespoons of corn flour


At the risk of this whole recipe becoming a love letter to the Philips all-in-one cooker, I have to point out that the genius of the device allows you to cook the legs in either a pressure cooker or slow cooker mode. I chose slow cookers because I had enough time to prepare in the morning. However, if you have little time, quick cooking can achieve similar results.

  • Fry the meat, onions and garlic

Whichever method you choose, I strongly recommend you brown the meat. You can skip this step if you’re in a hurry, but it will make a difference in taste in the end. The meat begins to brown Maillard reactionwhat honest meat is all about.

I usually use the Phillips All-In-One’s frying function to brown meat – it’s just another function that makes the multi-cooker great. At this meal, however, I tanned my thighs in a large, heavy cast iron pan. This is because four legs take up a lot of space and it is easier to ensure a more complete browning in the pan. I also don’t want to damage the non-stick coating of the all-in-one pot. If I brown the legs in a pan, I can cook the onions and the garlic in the all-in-one at the same time using the sauté function at height. If you take the time to do this, there will be a much greater depth of taste in the dish.

  • Add thighs, cabbage and vegetable broth to the slow cooker

Chuck everything in and enter it little push if you really need it. Don’t worry about playing around with it too much, time will do most of the work. Set the all-in-one to low and slow.

I cooked my thighs for about 8 hours and they were fantastic, but I would be willing to bet that a few more hours wouldn’t have hurt. The meat was tender, but still firm enough to cut with a knife instead of falling off the bone. The beauty of the Philips All-In-One is that you can walk away and live your life, safe in the knowledge that the brilliant device does all the work. You can check it from time to time if you really want to. When I cook slowly, I tend to check my meat about an hour before serving. If necessary, set the slow cooking setting to “high”. If it still doesn’t cook to your liking and time is short, there is always the option of “quick cooking”.

  • Remove the legs and cook the cabbage under pressure

This step is optional. After 8 hours I was very happy with the lamb, but the cabbage was not quite as soft and limp as I had imagined. A quick 5-minute pressure cooker was more than enough to solve this problem.

  • Remove cabbage and add carrots

Remove the cabbage and onions with a slotted plastic spoon while leaving the liquid behind. Put chopped carrots in liquid and cook for three minutes under pressure.

  • Remove carrots and add corn flour

Well, to make the sauce. Remove as much plant residue as possible (though it doesn’t matter if there are a few pieces left). Make a corn flour slurry by completely dissolving two tablespoons of corn flour in a small amount of tap water. Place the All-In-One on a roast and stir it constantly (with a soft spoon) while slowly dripping into the manure. Keep stirring until the sauce has thickened.

If you haven’t added any salt at this point, the sauce will taste very sweet. If it is not intended for children’s consumption, you should definitely add salt now. If it’s for children’s consumption, just add a little salt (to taste) to the adult portions.

You can also add the mint sauce to the sauce or put it on each plate separately after coating. I decided to add it afterwards so that I could control the amount in each serving. I put a LOT on mine, only a splash on Hannah’s.

I added a side of mashed potatoes but you can use any carbohydrate you like. Fried potatoes, rice or even nice fresh crispy bread would all work well!

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