With the winter weather upon us, now is the perfect time to be pulling out the slow cooker and making meals like this delicious lamb shanks! The hard part is spending the day in the house, smelling the delicious aromas yum!
- 4 lamb shanks
- 1 tsp each salt and pepper
- 2 – 3 tbsp olive oil
- 1 brown onion, finely diced
- 3 garlic cloves, minced
- 1 cup carrot, finely diced
- 1 cup celery, finely diced
- 1 cup potato, diced
- 2 1/2 cups / 625 ml red wine, full bodied (I did use a white wine and it worked just as well)
- 800g can crushed tomatoes
- 2 tbsp tomato paste
- 2 cups / 500 ml chicken stock, low sodium (or water)
- 5 sprigs of thyme (preferably tied together) or 2 tsp dried thyme
- 2 dried bay leaves (or 4 fresh)
Preheat the slow cooker
Pat the lamb shanks dry and sprinkle with salt and pepper.
Heat 2 tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
Remove lamb from pot and place in the slow cooker.
Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.
Add carrot, potato and celery. Cook for 5 minutes until onion is translucent and sweet.
Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
- Poor mixture over the lamb shanks in the slow cooker.
- Cook for 4hrs on high heat or 6-7hrs on low heat. Check to ensure lamb is tender – if not, cover and keep cooking.
Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired.