Ingredients
For the lamb
- 4 lamb shanks
- 27 g olive oil
- sea salt
- freshly cracked black pepper
- 15 g plain flour
For the braise
- 1 brown onion
- 4 clove garlic
- 3 carrots, cut into 5cm chunks
- 2 celery stalks, cut into 5cm chunks
- 750 ml red wine
- 400 ml beef stock
- 33 g tomato paste
- 3 sprig rosemary
- 2 bay leaves
- 1 g thyme
- 6 black peppercorns
Method
Prepare and brown
- 1
Pat the lamb shanks dry with kitchen paper and season generously with salt and pepper on all sides.
- 2
Heat olive oil in a heavy-based frying pan over medium-high heat until shimmering.
- 3
Dust the lamb shanks lightly with flour, shaking off excess. Working in two batches to avoid crowding, brown the shanks for 3–4 minutes per side until deeply golden. Transfer to a plate.
- 4
Add the onion and carrot to the same pan and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute.
Braise in the slow cooker
- 1
Pour red wine into the frying pan, stirring to lift any caramelised bits from the bottom. Add the beef stock and bring to a simmer.
- 2
Transfer the browned lamb shanks to your slow cooker. Add the sautéed vegetables, celery, rosemary sprigs, bay leaves, thyme, and peppercorns. Pour the hot wine mixture over everything.
- 3
Cover and cook on low for 8 hours, or on high for 5–6 hours, until the lamb is completely tender and the meat falls from the bone with a fork.
- 4
Remove the rosemary sprigs and bay leaves. Skim any excess fat from the surface if desired. Taste and adjust seasoning with salt and pepper.
Serve
- 1
Ladle the lamb shanks into warm bowls with the braising liquid and vegetables.
- 2
Serve immediately with creamy mashed potato and steamed greens (broccolini, spinach, or silverbeet).
