Slow Cooked Lamb Shanks2016-05-26
- Servings : 6
- Cook Time : 6:08 h
- Ready In : 6:08 h
The ultimate comfort food, this recipe makes the lamb tender and succulent.
- salt and pepper, to season
- 4 lamb shanks
- 2 tbsps olive oil
- 2 cloves of garlic, finely chopped
- 1 onion, sliced
- 1⁄2 cup red wine
- 1 large carrot, chopped
- 1 green pepper, chopped
- 1 celery stick, chopped
- 400g canned tomatoes, diced
- 1⁄2 cup mushrooms, sliced
- 3 sprigs rosemary
- 3-4 sprigs fresh thyme
- 1-2 cups beef stock
In a shallow dish combine the flour, salt and pepper. Roll the lamb shanks in the flour mixture to coat, shake o any excess. In a large, deep frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the lamb shanks and cook, in batches, for 4-5 minutes or until browned all over then transfer to a plate and set aside.
Heat the remaining oil in the pan and then cook the garlic and onion, stirring, for 2-3 minutes or until softened.
Add in the red wine, scraping the bottom of the pan for any brown bits and bring to a boil until liquid reduces by half.
Place the lamb shanks in a slow cooker and then add the carrot, pepper celery, tomatoes, mushrooms, rosemary and thyme.
Pour the wine mixture in the slow cooker and add enough beef stock to cover the lamb shanks and vegetables. Cook, covered, on low for 6-8 hours, or until the lamb shanks become very tender.
Garnish with fresh basil and serve with mashed potato, if desired.