Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the lamb
- 4 lamb shanks (about 300g each)
- 2 tbsp olive oil
- sea salt
- freshly cracked black pepper
- 15 g plain flour
For the braise
- 1 large brown onion, quartered
- 4 cloves garlic, crushed
- 3 medium carrots, cut into 5cm chunks
- 2 celery stalks, cut into 5cm chunks
- 750 ml red wine (Australian Shiraz or Cabernet)
- 400 ml beef stock
- 33 g tomato paste
- 3 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp dried thyme
- 6 black peppercorns
Method
Prepare and brown
Pat the lamb shanks dry with kitchen paper and season generously with salt and pepper on all sides.
Heat olive oil in a heavy-based frying pan over medium-high heat until shimmering.
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.
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
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.
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.
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.
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
Ladle the lamb shanks into warm bowls with the braising liquid and vegetables.
Serve immediately with creamy mashed potato and steamed greens (broccolini, spinach, or silverbeet).
