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Lamb shanks are just meant to be thrown in the slow cooker. There’s simply no speedy way of cooking a lamb shank properly! It’s a tougher piece of meat that needs some long-term gentle roasting or braising, so a long cooking time is needed to break down the protein.
The plus side is that it’s very difficult to stuff up. The longer and slower the cook, the more softer, juicier the meat texture - especially when you start with our quality, free range lamb!
INGREDIENTS
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 tbsp tomato purée
- 250ml light red wine (such as pinot noir)
- 2 tbsp plain flour
- 500ml stock, vegetable, chicken or lamb
- 2 carrots, chopped
- 2 garlic cloves, peeled
- 2 bay leaves
- 2 thyme sprigs
- 1 bunch parsley, leaves chopped separately to the stalks
METHOD
- STEP 1
If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
- STEP 2
Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
- STEP 3
After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
