Lamb Shanks – Crock Pot
4 Lamb Shanks
6 Small Onions or 2 Large ones ( I used small ones and quartered them)
1 x 400 gram tin Tomatoes
3 Cloves Garlic
1 Cup Chicken Stock (I used two small concentrate packets)
1 x Beef Stock Cube
1/4 teaspoon Cayenne Pepper
1 teaspoon Mixed Herbs
2 Sprigs Rosemary (take leaves off and discard sticks)
3 Tablespoons Tomato Paste
1 1/2 teaspoons sugar
1/2 Bottle Red Wine
1 Teaspoon Butter
2 teaspoons Cornflour
Salt and Pepper
Trim the shanks of excess fat, and brown in a frypan. This step really adds to the flavour later on.
Set the shanks aside and brown the onions and garlic.
Add the can of tomatoes, garlic (finely chopped), chicken and beef stock, mixed herbs, Rosemary leaves,
Cayenne Pepper, Tomato Paste, Sugar, Wine and Salt and Pepper
Simmer for around 3 – 4 minutes.
Put the browned shanks in the Crock, and add your sauce mix.
Cook on high for 1 hour, and low for around 7 – 8 hours
When ready, your meat should be falling off the bone. Carefully take the shanks out, and cover them with foil.
Put the crock on High, add the butter, and mix the cornflour with water, and add it to the mix to thicken.
Serve the shanks with sauce spooned over the top. I served it with Mashed Potatoes, beans and broccoli.
A fabulous recipe, adapted from one of Chelsea Winter’s.
