: I made this dish simultaneously in two types of slow cookers. It was interesting to see how the low settings differed between them. The cooking time varied by about 2 hours, as one cooker had a much lower heat than the other. It is important to keep an eye out, taste as you go and use your own judgement. Bouquet garni is a bundle of fresh herbs, usually a bay leaf, sprig of thyme and parsley stalks, tied together with kitchen string. The bundle is removed at the end of cooking and discarded.
- 2 tablespoons olive oil
- 4 (1kg) French-trimmed lamb shanks
- 1/2 cup (75g) plain flour
- 2 medium (300g) brown onions, chopped
- 2 medium (240g) carrots, chopped
- 4 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 cup (250ml) red wine
- 2 cups (500ml) salt-reduced beef stock
- 2 x 400g cans chopped tomatoes
- 2 tablespoons sugar
- 1 teas salt
- 1 bouquet garni
2. Toss the lamb in flour that has been seasoned with salt and pepper; shake away excess. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker.
3. Add remaining oil to the same pan with onions, carrots and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften. Add the tomato paste; cook, stirring, for a further minute.
4. Add the wine to the pan; bring to the boil. Stir in stock, undrained tomatoes, sugar and bouquet garni. Bring to the boil; pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
5. Cover; cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone (see Julie’s Notes).
6. Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to
the high setting; cook, uncovered, for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface.
7. Serve the lamb with the sauce, instant polenta and steamed green vegetables,
if desired.Suitable to freeze. Not suitable to microwave.