Slow cooked lamb shanks

Miss K - a bonafide lamb lover

As the winter weather continues to harras us (I have to say I far prefer the novelty of snow than the icy rain), it's a great opportunity to get out the slow cookers and fill up on hearty hot meals. You can have this meal in the slow cooker in less than 15 minutes.

Master A enjoys his lamb SHank

Lamb shanks, are a real favourite in our house - even though they cost a bit more than they used to, they are easy to prepare and quickly devoured! Tonight they were served with oven roasted potatoes (request of the kids), but its lovely on mashed potatoes or creamy polenta (to soak up the sauces) and served with whatever other veges you have on hand.

Slow Cooked Lamb Shanks
2 T olive oil or cooking oil
3 - 4 lamb shanks
1 onion
2 x cans of diced tomatoes (flavoured is fine)
2 t of beef stock or one beef cube
2 bay leaves
water or wine or beer

1. Turn slow cooker on high and spray with oil (a hint I learnt from the Holsts)
2. Heat oil in frying pan and lightly brown the lamb shanks on all sides
3. Thinly slice the onion and place on the bottom of the slow cooker
4. Place lamb shanks on top of onions and cover with the two cans of tomatoes.
5. Fill the cans up with water, mix the stock in (alternatively you could add one cup of red wine, or beer and one cup of water - or a cup of wine/beer and a cup of stock (beef/vegetable) and pour over into the slow cooker. Add the bay leaves.
6. Turn the slow cooker to low and leave for 7 - 8 hours until the shanks are tender and falling from the bone.
7. Serve with mashed potatoes, peas, roasted carrots and other veges, and/or crusty bread to mop up the sauce. 

You can vary this recipe by adding other herbs and vegetables (like carrots).