I love lamb shanks. This is my own recipe. I made them one Sunday in the slow cooker. I started the preparation around 10:00 am and then cooked them in the slow cooker until about 7:00 pm. Okay I know that’s ages but they are so succulent and tender they are really worth waiting for. I know I’m slightly biased but they were absolutely delishuss 🙂
2 carrots, cut into large batons
3 shallots, quartered
1 onion, quartered
1 bouquet garni
3 cloves of garlic, roughly chopped
3 tablespoons of pickling spice
200 ml beef stock
3/4 bottle red wine
1 oxo cube
3 tbs olive oil
Salt and pepper
1. Heat the frying pan and add 1 tbsp. of olive oil. Sauté the vegetables for 4-5 minutes.
2. Meanwhile, grind the pickling spice in the pestle and mortar. Remove the frying pan from the heat and pour out the vegetables onto a plate.
3. Rub the spice mix onto the lamb shanks.
4. Heat the remaining olive oil in the frying pan. Add 2 lamb shanks and brown, remove onto a plate. Repeat with the other 2 lamb shanks.
5. Pour the stock into the frying pan and bring to a simmer. Add 1/4 of the wine and bring to the boil and reduce, add another 1/4 and reduce and then the final 1/4 until it’s a nice syrupy consistency. Crumble in an oxo cube. While the gravy is simmering heat the slower cooker. I have an automatic setting on mine but if you don’t I would recommended starting it off on high for a couple of hours and then bringing the temperature down to medium or low.
6. Transfer the vegetables, meat, bouquet garni and gravy to the slow cooker.
7. Cook in the slow cooker for as long as possible, 7-9 hours. The meat should fall off the bone. Serve on a bed of mash and with some steamed broccoli.