About this recipe:We love lamb in our family and this is a really super dish for the shanks. Cooking them really slowly like this means that by the time they are done they are incredibly tender and braking apart with a fork. Serve with seasonal vegetables.
2 tablespoons olive oil
12 shallots, roughly chopped
3 cloves garlic, minced
1 sprig rosemary, chopped
2 large lamb shanks
salt and pepper, to taste
2 tablespoons plain flour
55g salted butter
3 carrots, peeled and chopped
2 sticks celery, roughly chopped
4 potatoes, peeled and diced
1 (400g) tin chopped tomatoes
1/2 bottle red wine
300ml vegetable stock
1 bouquet garni
2 tablespoons chopped fresh parsley
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Method Prep:20min › Cook:8hr › Ready in:8hr20min
Preheat the slow cooker to auto or low. In a frying pan, heat the oil and add the shallots. Cook and stir for 6 minutes until they being to brown. Add the garlic and the rosemary and cook and stir for a few more minutes. Transfer to the slow cooker.
Rub the lamb shanks generously with salt and pepper and then toss in the flour to coat. In the same frying pan, melt the butter then add the shanks, cooking for 6 to 8 minutes to brown evenly on all sides. Add the carrots, celery, potatoes and tomatoes. Cook and stir for 3 minutes then add the red wine and vegetable stock and bring to a simmer. Transfer to the slow cooker and add the bouquet garni and season well. Cover and cook on auto or low for 7 to 8 hours until the lamb is tender and no longer pink in the centre, adding a little more wine and stock if it begins to get a little dry. Serve topped with fresh chopped parsley.
Well having followed this recipe I can recommend it. It was delicious full of flavour the meat really fell away from the bone without any effort. Our shanks were 400grams each and I cooked them for around 8 hours. The only warning I must give is that it is really filling. In my opinion you wont need any additional veg to have this with. Great treat meal as lamb is sooo expensive. - 18 Apr 2014
VERY DISAPPOINTING!!! Although used ordinary onions instead of shallots after cooking for 8 hours the carrots and celery were still hard although the meat was cooked it lacked flavour. I don't know whether if done on medium it might have been better. Have done lamb shanks before in the oven which was much nicer. Will not be using this recipe again. - 06 Jul 2015