Diya's Food Diaries

Slow Cooker Lamb Shanks

Ingredients;

2 lamb shanks
2 tbspn all purpose plain flour
1 tsp salt

3 carrots roughly chopped
3 garlic cloves halved
2 medium onions roughly chopped
2 tbl sp worchester sauce
2 tbl sp tomato puree
2 dessert sp plain flour
1 litre beef stock
2 bay leaves
1 tsp each of dried rosemary & thyme
Half tsp each cumin and paprika
Salt & black pepper to taste

Method;

1. Preheat the slow cooker on high
2. Brown the shanks in a hot pan with some butter & olive oil until all sides are sealed. Remove shanks and place into slow cooker.
3.Add more butter to the pan juices and sautee the garlic, carrots and onions until softening.
4. Sprinkle in the worchester then stir in the puree until the veg are all coated.
5. Stir in the flour and continue stirring it until it has cooked out and not lumpy. Gradually and slowly add the stock, stirring until it's smooth and bubbling.
6. Allow the sauce to simmer for 5 minutes, adding in the herbs and spices during this time. Season to taste with the salt and pepper.
7. When the sauce is a nice consistency, pour into the slow cooker until the shanks are covered. (If not entirely covered it doesn't matter)
8. Turn the slow cooker down to low and leave for 7 hours.
9. 30 minutes before serving, remove the shanks and veg and cover in foil, keep warm in a warm oven.
10. Strain the lamb sauces from the slow cooker into a saucepan and bring to the boil on the hob, uncovered. Turn down to simmer for about 15 minutes and the flavours will intensify as the sauce reduces.  If you want to thicken your sauce add a table spoon or two of cornflour slurry (1 tablespoon of cornflour mixed with 1 tablespoon cold water)