Slow Cooked Lamb shanks
- 4 large lamb shanks
- 2 tbsp olive oil
- 2 onions, roughly chopped
- 1 bulb garlic, roughly chopped
- 1 cup red wine (see note)
- 1/4 cup tomato paste
- 3T literally whatever dried herbs you have going on (I usually use rosemary or an Italian herb mix)
- 2 bay leaves
- 2 cups beef stock
- 1 x 400g can chopped tomatoes
Preheat the oven to 180 degrees conventional bake.
Season shanks generously with salt and pepper.
Heat 1T oil in a large, heavy-based pan and brown shanks in batches. Transfer to a large baking dish along with garlic and onion.
Turn up the heat to high, add the wine, bring to a rapid simmer and let it bubble for 30 seconds or so to burn off the alcohol.
Add the remaining ingredients to the pan and stir to combine. Pour or spoon carefully over the shanks. Cover with the lid (or 2 layers of tinfoil) and bake in the oven for 4 hours (or about 8 hours in the slow cooker on low), spooning cooking liquid over the shanks every now and then. The meat should be almost falling off the bone by the end.
Serve with pea and spinach mash or cauliflower puree. Yum!
Note: If you are worried about the alcohol content, it is removed through the cooking process so the final product will not contain any alcohol but will leave you with a delicious rich flavour. If you don't have any red wine or are still concerned feel free to use additional stock as a replacement with a tablespoon of balsamic vinegar. This is because the acid in the wine helps to tenderise the meat.