Ingredients
Autumn Lamb Shanks
- 2 lamb shanks
- Garlic salt and freshly ground black pepper
- cooking oil
- 3 ribs celery - diced
- 1 large carrot - peeled and diced
- Sprig fresh rosemary
- 2 bay leaves
- 1 large onion - diced
- 3 cloves garlic - crushed
- 2 tablespoons tomato paste
- 1 1/2 cups red wine
- 2 tablespoons Worcestershire sauce
- 1 beef stock cube or 1 1/2 teaspoons powdered beef stock
- 2 tablespoons redcurrant or cranberry jelly
- 1 tablespoon cornflour mixed with 2 tablespoons water to make a slurry
Method
Autumn Lamb Shanks
- Turn the slow cooker onto low.
- Season the lamb shanks well with garlic salt and pepper.
- Heat a little oil in a frying pan and brown the shanks on all sides. Place in the slow cooker with the celery, carrot, rosemary and bay leaves.
- To the same pan, add a little oil and sauté the onion until soft, add in the garlic and tomato paste and cook for 1 minute, stirring constantly.
- Add in the red wine, Worcestershire sauce, beef stock and redcurrant jelly.
- Whisk until well incorporated then pour into the slow cooker.
- Cook for 9 - 10 hours.
- When the lamb shanks are falling off the bone, strain the liquid into a pot and add in the cornflour mixture.
- Serve the lamb shanks smothered in the sauce.