The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper.
- 2 tbsp vegetable oil
- 4 lamb shanks
- 100g/3½oz plain flour, seasoned with salt and freshly ground black pepper
- 250ml/9fl oz red wine
- 1 onion, sliced
- 3 fresh sprigs rosemary
- 3 fresh bay leaves
- 300ml/½ pint chicken or vegetable stock
- mashed potatoes, to serve
Heat the oil in a large frying pan.
Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.
Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.
Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed.
Cook on high for eight hours. Serve with mash.
You’ll need a large slow cooker to fit all of the lamb shanks in.
If you are cooking this recipe for two, the cooked lamb shanks will keep in the freezer for up to 4 weeks.