1 cup of Masala/Sweet Sherry (any sweet fortified wine will do)
3 - 4 Massell beef stock cubes
2 cups of red wine
4 sprigs rosemary, finely chopped
Instructions
1. Sear lamb shanks in a couple of tablespoons of oil ensure they are well browned Remove from pan and set aside (my Breville SC has a searing pan which makes this nice and easy)
2. Add and cook onions till soft then add the mushrooms, garlic and cook a further 2-3 minutes
3. Add the remaining ingredients, stir and cook a further couple of minutes
4. Place shanks and cooked liquid to your slow cooker. Cover with the lid and cook on low for 8-10 hours or on high for 5-6 hours
**note: After a few hours, I continue to spoon off any excess fat that rises to the top.
this is just so yummy served on a pile of tasty mash of potato and kumara (NZ sweet potato) to mop up all the tasty goodness.