Slow cooked lamb shanks

Tuesdays are reserved for netball, and every week the Hoopers get on court for a riotous run around in Victoria. But this week our game wasn’t until 8.15pm, so I decided to whip out my new favourite toy, the slow cooker, so that Fleur and I could have an early supper before playing.

Ingredients for this recipe include:

  • 4 lamb shanks
  • 2 tomatoes
  • 1 onion
  • 5 cloves of garlic
  • 1 glass or red wine
  • 200ml lamb stock although veg or chicken would be fine too
  • 1 tablespoon of balsamic vinegar
  • squirt of tomato puree

On Tuesday morning I got up and browned the lamb shanks. While they were in the pan, I chopped up the onion and tomatoes (this took all of ten minutes).


Then simply sink the shanks into the the wine and stock, and add all your other ingredients. Set your cooker to low and leave to stew for 8 hours while you go off and do whatever you please (in my case… go to work).


On my return, at 6.30pm the flat smelled glorious. All I did was remove the shanks from their cooking liquour and kept them warm under some foil. Then I poured all the juices into a pan and reduced on a high heat for 15mins.


Fleur and I had our shanks with peas and cous cous, but I reckon they would be fab with mash, or even rice. The meat just slid off the bone and the sauce was full of the flavour of lamb. Seriously easy and a real winner in the numma department.



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