Slow cooker braised lamb shanks

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

The meat on these lamb shanks is so tender that it falls off the bone. Serve with mounds of mash for the ultimate comfort food supper. If you are cooking this recipe for two, the cooked lamb shanks will keep in the freezer for up to 4 weeks. Equipment: You need a slow cooker to make this recipe.

Method

Heat the oil in a large frying pan.
Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.
Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.
Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat - add more stock or boiling water if needed.
Cook on high for eight hours. Serve with mash.

Ingredients

2 tbsp vegetable oil
4 lamb shanks
100g/3Â½oz plain flour, seasoned with salt and freshly ground black pepper
250ml/9fl oz red wine
1 onion, sliced
3 fresh sprigs rosemary
3 fresh bay leaves
300ml/Â½ pint chicken or vegetable stock
mashed potatoes, to serve

Shopping List

Slow cooker braised lamb shanks

Fruit and vegetables

1 onion, sliced

3 fresh sprigs rosemary

Tins, packets and jars

mashed potatoes, to serve

100g/3Â½oz plain flour, seasoned with salt and freshly ground black pepper

Cooking ingredients

3 fresh bay leaves

2 tbsp vegetable oil

300ml/Â½ pint chicken or vegetable stock

Drinks

250ml/9fl oz red wine

Meat, fish and poultry

4 lamb shanks

Click here to view the Recipe on BBC.co.uk

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