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Slow Cooker Lamb Shanks Recipe
- Prep time: 30 Minutes
- Cook time: 8 Hours
- Total time: 8 Hours & 30 Minutes
- Serves: 4
- 1 kg (2.2 lb) lamb shanks
- 1 cup plain flour
- 1 tsp salt
- ½ tsp pepper
- 4 Tbsp oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 Tbsp garlic, crushed
- 125 ml (4.2 fl oz) red wine
- 1 tsp sugar
- 1 tsp thyme
- 800 g (1.8 lb) diced tomatoes
- 2 Tbsp Worcestershire sauce
- 2 Tbsp tomato paste
- 1 bay leaf
- 125 ml (4.2 fl oz) cup chicken stock
- In a bowl, add the flour and combine with the salt and pepper.
- Coat each lamb shank in the flour.
- In a frying pan over medium heat, add the oil.
- Cook the lamb shanks in batches. Cook until each side is browned (Roughly 3-5 minutes).
- In a slow cooker, add the onion, carrot, celery, garlic, red wine, sugar, thyme, diced tomatoes, Worcestershire sauce, tomato paste, bay leaf, and chicken stock. Mix until combined.
- Lastly, add the lamb shanks so that they are covered with the stewing liquid.
- Cook on low for 7 hours or until the meat is tender.
- Set to high and leave the lid slightly askew for 1 hour.
- Season to taste with salt and pepper.
- Serve & Enjoy.
- The flour that we coat the lamb shanks in should also thicken the stewing liquid. If it is too runny at the end of cooking, thicken it using a cornstarch and water mixture.
- Be careful not to burn the flour when browning the lamb shanks. Burnt flour might spoil the entire dish.
- Turning the slow cooker to the high setting is a great way to cook this dish faster. It should be ready to eat in half the amount of time.
- Lamb shanks are very tough, so you will need to cook them for a long time. When the meat is ready, it should be almost falling off the bone.
- To make this recipe gluten-free, replace the plain flour with gluten-free plain flour or cornstarch.
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