September 20, 2014
8 hrs 15 mins
1/4 cup olive oil
4 Lamb shanks
4 cloves garlic
2 tablespoons plain flour
2 tablespoons tomato paste
500 ml red wine
1 cup beef stock
1Heat oil in fry pan and cook shanks over high heat until browned
2Place in slow cooker
3Reduce fry pan heat to medium low.
4Add garlic and stir, being careful not to allow it to burn.
5Add flour and tomato paste and stir for 3 minutes.
6Add red wine and simmer for 5 minutes.
7Pour sauce on top of shanks and cook on LOW for 8-10 hours.
1I thicken the sauce at the end by adding a little cornflour in about the last hour.
2Best serves with potato mash.
3I use my 3.5l slow cooker for this but it can be a bit small to fit the shanks in comfortably depending on how big they are so i think a 5.5l would be better.
4Also if you don't want the red wine to be as strong you can swap the beef stock and red wine amounts around for a subtler flavour.
Submitted by Samantha O'Leary
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