Ingredients
1 cup flour
salt
pepper
4 large lamb shanks, frenched
bones at the end trimmed of fat
1 cup olive oil
2 onions, sliced
4 cloves garlic, chopped
2 cups beef stock
⅓ cup maple syrup
1 cup red wine
2 cups mushrooms, sliced
1 tbsp butter
3 tbsp cornflour
1 cup water
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 bowl
- 1 frying pan
- 1 slow cooker
Instructions
- In a bowl, combine the flour, salt and pepper and coat the lamb shanks liberally.
- Heat the oil in a frying pan and brown all over before transferring to the slow cooker.
- In the same frying pan, over a medium heat, cook the onion and garlic for 2 minutes. Add the stock, maple syrup and red wine. Bring to the boil and pour over lamb shanks.
- Cook the shanks for 4-6 hours on HIGH or 6-8 hours on LOW setting.
- After the lamb is cooked, make the mushroom sauce. In a frying pan over a medium heat, cook the mushrooms for 2 minutes in butter. Remove the shanks from the slow cooker and set aside. Strain the juices from the slow cooker into the frying pan. Bring to the boil.
- In a cup, combine cornflour and water; add to frying pan. Whisk for 3 minutes and cook until sauce is the consistency of gravy. Add the lamb back into the frying pan.
- Heat just before serving with mashed potato and steamed green veggies.
Notes
Tip
I used 4 very large hind shanks for this recipe but if you have fore shanks you may need 8.
