Wonderful on a cold winter's night. Lamb Shanks have made a comeback as not only are they a cheap cut of meat, they are full of flavour - provided they have the time needed for cooking.
PREPARATION & COOKING TIME: 6 1/2 - 8 hours
4 Lamb Shanks
1/2 cup plain flour
3 tablespoons olive oil
4 cloves garlic, crushed
1 bouquet garni
2 tablespoons tomato paste
2 cups salt reduced beef stock
2 x 400g cans tomatoes, undrained
1 cup red wine
2 brown onions, choppped
2 carrots, chopped
salt and pepper to taste
In a large heavy based frypan, heat half the oil. Season the shanks with salt and pepper, toss in flour.
Cook the shanks until bowned all over. Transfer to slow cooker.
Fry the onions, carrots and garlic with remaining oil, until softened.
Add wine, tomato paste, tins tomatoes, bouqet of garni and stock to fry pan and bring to the boil.
Pour over lamb shanks in slow cooker.
Cover and cook for 6 - 8 hours on Low setting - until meat is falling off the bone.
Remove the shanks from the slow cooker and set aside. Turn the cooker to the High setting and cook all remaining juices and vegetables on High setting for approximately 30 minutes. Sauce should thicken. Add the shanks to warm for last few mintues.
Serve with mashed potato, and green vegetables and sauce.