Red Wine Lamb Shanks Slow Cooker Crock Pot
An Original Recipe by Lorraine Elliott
Preparation time: 20 minute
Cooking time: 6-8 hours (or 2 hours on stovetop)
Serves: 4 people
- 2 tablespoons oil
- Salt and pepper for seasoning
- 4x Lamb Shanks (around 350g-400g/12.3-14oz each)
- 1 large onion (around 150g/5ozs)
- 6 cloves garlic, peeled and diced
- 2 tablespoons cornflour/fine cornstarch
- 1 cup/250ml/8.8flozs red wine (I used a Pinot Noir)
- 650ml/1.4pints beef stock
- 4 carrots (around 500g/1.1lbs), cut into bite size rounds
- 400g/14oz tin diced tomatoes
- 4-5 tablespoons maple syrup (can also use brown sugar or honey)
- 2 tablespoons tomato paste
- 3 sprigs rosemary
- 2 bay leaves
- 2 teaspoons Vegemite (optional) can also use Marmite, Promite just for umami depth of flavour
Step 1 - Place a large, deep saucepan on medium high heat and add 1 tablespoon of oil. Season the lamb shanks with salt and pepper and then brown the lamb shanks on both sides and then set aside (it will take around 5 minutes per side so 10 minutes total). In the same pan reduce the heat to medium add the other tablespoon of oil and sauté the onion until soft and fragrant. Add the garlic and cook for 1 minute. Add the cornflour and stir into the onion mixture. Add the red wine and beef stock and heat and stir, until it starts to thicken. Take off the heat.
Step 2 - Add the red wine and onion mixture to the slow cooker along with the carrots, diced tomatoes, maple syrup, tomato paste, rosemary, bay leaves and Vegemite. Stir to combine and then submerge the lamb shanks in this mixture. Set to high for 6 hours until the meat is very soft or on low for 8 hours. Test for seasoning and add salt if needed and pepper. Skim the fat off the top. Serve with sweet potato and ginger mash.