Ingredients;
- 4 Lamb Shanks
- Normally 250g to 300g each
- 4 – 5 Cloves of garlic
- 2 5cm sprigs of Rosemary
- 2 Tablespoons Smoked Paprika
- 1 Tablespoon Black Pepper
- 1 Teaspoon Coarse Salt
- 2 Bay leaves
- 1 Fennel (Fresh)
- 2 Peeled and quartered onions
- 6 Small potatoes cut in half
- 1 Bottle of red wine
- With a big bold flavour like a Merlot or Cabernet Sauvignon
- 500ml Beef stock
- 2 tablespoons Oil
- Typically, we use a light oil like sunflower oil
Method;
- Turn on your slow cooker to medium, or turn your oven on to 150ºc
- In a large pot, brown the lamb shanks, then remove
- In the same pot gently cook all the dry spices, then soften the onions
- Now add the shanks and all the other ingredients back to the pot or slow cooker
- Adding in the liquids, red wine first then the stock, ensuring the meat and veg are completely covered, if you need more liquid, use water
- Cook for 4 to 5 hours
- Cook it until when you push in a metal skewer that there is no resistance
- Typically, we serve this with fresh steamed beans or bitter greens like;
- Kale
- Spinach
- Broccoli
- Brussel Sprouts etc.