8 HOUR LAMB SHANKS INGREDIENTS:
4 lamb shanks, around 1 lb / 500g each (Note 1)
2 tsp salt, separated
2 – 3 tbsp olive oil, separated
1 cup onion, finely diced (brown, yellow or white)
1 cup carrot, finely diced (optional) (Note 2)
1 cup celery, finely diced (optional) (Note 2)
3 garlic cloves, minced
2½ cups red wine, full bodied (good value wine, not expensive! Note 3)
28 oz / 800g can crushed tomatoes
2 tbsp tomato paste
2 cups chicken stock (or water)
5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
2 dried bay leaves or 4 fresh Sauce
½ to 1½ cups hot water
Heat the oil in a large frying pan.
Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.
Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.
Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed.
Cook on high for eight hours. Serve with mash.
JONNY THERE IS SOMETHING COOKING
Aussie / Kiwi bloke showing you how to cook random things, and sometimes feeding it to the dog! Nothing too fancy over here. Recipes you can throw together just about anywhere. Come have some fun with Jonny There Is Something Cooking