LOVE lamb shanks. They are so succulent and juicy.
Also, a recipe for the slow cooker – yay! I wish I was more into prep for the slow cooker at 8am – chopping onions just seems wrong at that time of the day.
2 red onions, finely sliced
1 garlic bulb, cloves separated
2 fresh rosemary sprigs
400g can chopped tomatoes
20ml good-quality balsamic vinegar
Small glass (about 125ml) red wine
200ml lamb or chicken stock, hot
4 x 350g lamb shanks
1. Place the onion, whole garlic cloves and rosemary in the slow cooker. Add the tomatoes, vinegar, wine and stock. Season well and stir well to mix together.
2. Brown the lamb shanks all over in a large frying pan over a high heat, then add them to the slow cooker, pushing them into the tomatoey sauce so that they are almost completely covered.
3. Cover with a lid and cook on the low setting for 8 hours. Skim off any fat that has risen to the surface, then serve with creamy mashed potato.