Warming lamb shanks are ready to go when you put your slow cooker to work.
- 8 Frenched lamb shanks (2.2 kg)
- ¼ cup plain flour
- 2 tablespoons olive oil
- 1 cup red wine
- 1½ cups beef stock
- ½ cup pizza sauce with garlic and herbs
- 4 medium carrots, peeled, cut into 4 cm pieces
- 2 cups instant polenta, cooked, to serve
- ½ bunch fresh thyme to garnish
- Toss lamb in ¼ cup plain flour seasoned with salt and pepper in a large bowl. Shake away excess. Reserve remaining flour in bowl.
- Heat 2 tablespoons olive oil in a large, non-stick frying pan over a high heat. Add lamb in two batches. Cook, turning occasionally for about 10 minutes, or until browned all over.
- Transfer to a removable bowl of a 5 to 6-litre slow cooker with reserved flour. Add combined wine, stock and sauce with carrots. Cover with lid.
- Cook on Low heat for about 6 hours, or until lamb is tender and falling away from bones.
- Serve with creamy polenta. Garnish with thyme.
Frenched lamb shanks are available at butchers. Use a large spoon to skim fat off fat from the top of dish once cooked.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.4 g|
|Total carbohydrates||43.9 g|
|- Sugars||4.6 g|
|Dietary fibre||2.4 g|