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Method Prep:10min › Cook:5hr › Ready in:5hr10min
Chop all the vegetables into small cubes.
Heat the olive oil and seal the outside of the lamb shanks. Place into the slow cooker. Then add the finely chopped garlic to the pan, with the onions, carrots and potatoes, and heat them until starting to soften. Transfer the vegetables to the slow cooker with the lamb shanks.
Whilst the pan is still hot, throw in the red wine to evaporate the alcohol, and then add to the slow cooker. Mix the cornflour with some cold water, and add with the herbs and season to taste.
I have three settings on my slow cooker, and I leave it set at medium for at least 4 hours, then turn it up to high for the last hour. You can leave it for several hours cooking slowly.
Two decent sized shanks serve 2 adults and 2 children under 10 in our household. It's best served with a green vegetable on the side.