A slow cooker recipe. Alternatively, this can be cooked in the oven instead for around 2 hours, until really tender.
Ingredients
- 2 red onions, finely sliced
- 1 garlic bulb, cloves separated
- 2 fresh rosemary sprigs
- 400g can chopped tomatoes
- 20ml good-quality balsamic vinegar
- Small glass (about 125ml) red wine
- 200ml lamb or chicken stock, hot
- 4 x 350g lamb shanks
Method
- 1. Place the onion, whole garlic cloves and rosemary in the slow cooker. Add the tomatoes, vinegar, wine and stock. Season well and stir well to mix together.
- 2. Brown the lamb shanks all over in a large frying pan over a high heat, then add them to the slow cooker, pushing them into the tomatoey sauce so that they are almost completely covered.
- 3. Cover with a lid and cook on the low setting for 8 hours. Skim off any fat that has risen to the surface, then serve with creamy mashed potato.
Nutritional info
Per serving: 460kcals, 20.7g fat (8.8g saturated), 54.6g protein, 9.7g carbs, 6.7g sugar, 0.8g salt
Chef's tip
To oven-cook, brown the lamb all over in a large frying pan and set aside. Brown the onions and garlic in a little olive oil in a large casserole until soft. Add the rest of the ingredients, season and bring to a simmer. Add the lamb, put the lid on and cook at 160°C/fan140°C/gas 3 for 2 hours, until really tender.
Wine Recommendation
This is a hearty dish that deserves a rich, robust, but fine red wine. An upmarket claret (red Bordeaux) from the Médoc region, perhaps, or less expensive Vin de Pays d’Oc Cabernet Sauvignon.