These slow-cooked lamb shanks are absolutely stunning. Braised long and slow in a rich red wine sauce, this is super easy to make in the slow cooker, on the stove or in the oven.
Ingredients
- 4 tbls flour
- Salt and pepper to taste
- 1 tsp paprika
- 4 meaty lamb shanks
- 3 tbls olive oil
- 1 onion thinly sliced
- 2 large carrots peeled and roughly chopped
- 2 celery ribs roughly chopped
- 4 cloves of garlic crushed
- 2 fresh bay leaves
- 2 large sprigs of rosemary
- 500ml The Ploughman’s Shiraz/Cab
- 500ml chicken or vegetable stock
- 1 tbls red currant jelly
Instructions
Season the flour with salt and pepper and paprika, roll the shanks in the seasoned flour. Heat the olive oil in a saucepan large enough to hold the shanks and gently brown them on all sides, remove and add the onions, carrots and celery to the same saucepan and sauté till translucent, add the garlic, bay leaves and rosemary with the wine and stock and bring to the boil, return the lamb shanks to the saucepan and simmer gently until the meat is tender. Stir in the red currant jelly and serve with a mound of creamy mashed potatoes or polenta and tender steamed green beans.
