Slow roasted lamb shanks

This is such a nice and hearty dish and with the use of a slow cooker (or a sturdy pot) hardly needs any attention. Let it simmer away while you relax and enjoy a nice glass of wine whilst still putting a great dish on the table!


· 2 Lamb shanks
· A bottle of red wine (like a Cabernet Sauvignon or a Merlot)
· 2 Red onions, finely chopped
· 3 Cloves of Garlic
· 1 Celery stick, chopped
· 2 Carrots, chopped
· 2 Bay leaves
· 4 Rosemary sprigs
· 2 Thyme sprigs
· A cinnamon stick
· 500ml of chicken stock
· 3-4 Tbsp. flour
· Olive oil
· Salt
· Pepper


1. Pre-heat your oven to 180c.
2. Mix the butter, some salt, pepper, 3 rosemary sprigs and thyme and stuff the lamb shanks by making a small incision where the meat meets the bone and working your finger down along the bone
3. Dust the shanks with the flour, salt and pepper and put aside
4. Fry the onion until translucent, add the garlic and gently fry for a few minutes
5. Add the carrot, celery, bay leaves, rest of the rosemary and fry for 4 minutes or so
6. Sear the lamb and brown on all sides before adding the wine, stock and cinnamon stick
7. Transfer to a slow cooker (or a sturdy pot so it doesn’t burn when in the oven for a while)
8. If using a slow cooker simmer for 2-2½ hours on high or 2 hours in the oven. Check every now and then and baste when the liquid starts to reduce
9. Cook until the liquid has reduced to about half and the meat falls off the bone. Take the shanks out of the gravy and put aside
10. Finish off the sauce by stirring through some butter, adjust seasoning and serve with mashed potatoes or grilled vegetables

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