Another of my favorite slow cooker recipes, this lamb dish makes an appearance in our household on a regular basis. There’s nothing quite like meat so tender that it falls off the bone and melts in your mouth. The smooth flavors of this dish leave a lasting, delectable taste in your mouth long after you have finished the meal.
This recipe is ultra-versatile. You can serve the shanks on the bone in the rich tomato gravy with some creamy mashed potato or on a bed of steamed rice. Or my favorite way to serve the meal at the moment is to shred the meat from the bone and toss the meat and tomato gravy through some cooked penne.
Tomato and Rosemary Slow Cooked Lamb Shanks
Ingredients (serves 4)
- 6 medium lamb shanks
- ½ cup (65 g) all purpose flour for dusting
- 2 onions cut into medium sized wedges
- 1/3 (80 ml) cup red wine
- 1/3 (80 ml) cup beef stock
- 1 can crushed tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp rosemary leaves chopped (if using dried 1.5 tsp)
- 2 Tbsp parsley
- Salt and pepper to taste
- Put the flour in a plastic bag and coat the lamb shanks with the flour one at a time.
- Place all ingredients in the slow cooker and stir well to combine.
- Cover and cook on low for 8-10 hours or on the auto setting for 6-7 hours.
- Serve shanks on the bone with rice or mashed potato or shred the meat from the bone and serve with cooked penne.
- You can remove the bones and any gristle before serving for any fussy eaters (like my husband!!).
- Ask your butcher to trim the ends of the shanks for you. Although not essential it makes them easier to handle and they are easier to fit into the pan.
- Skim any fat or oil that rises to the surface throughout the cooking process.
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