About this recipe:The preparation for this lamb shanks in red wine dish is incredibly simple and you can sit back, relax and let the slow cooker do all the work! Serve with steamed potatoes, or mashed potatoes, and green vegetables of your choice. Absolutely scrumptious, enjoy.
4 lamb shanks
2 tablespoons olive oil
2 sticks of celery, diced
1 onion, diced
1 carrot, sliced
2 mushrooms, sliced
1 bay leaf
1 heaped tablespoon dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
100ml red wine
2 tablespoons tomato puree
1 beef stock cube - dissolved in 150ml hot water
1 tablespoon cornflour
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Method Prep:15min › Cook:8hr › Ready in:8hr15min
In a frying pan, brown the lamb shanks lightly in the olive oil.
Place all the vegetables and the bay leaf in the base of the slow cooker.
Place shanks on top, and sprinkle with sugar and salt and ground pepper.
Add the wine and tomato puree to the prepared stock, combine well and pour over the shanks.
Place lid on cooker, turn to low, and cook for 8 hours. The lamb should be tender and juicy and break apart with a fork.
When cooking time is complete, lift the lamb shanks out of the cooker onto a dish and place in a warm oven.
Pour the liquid from the slow cooker into a small saucepan, and add corn flour to the liquid in the slow cooker, stirring well to blend over a low heat until sauce thickens slightly. Serve the shanks and veggies with the sauce poured over.
Simply brilliant! I cooked this dish when experimenting with my first slow cooker and it worked out pretty much perfectly. The meat was better then I had hoped, however I will use less sugar next time as I found the sauce too sweet. Otherwise, it was lovely and I am a heroine in my household. - 18 Jun 2010