The sauce I used here is packed full of flavor and has a delightful taste and texture. We absolutely loved this dish and we will definitely be making it again very soon.
Slow Cooked Lamb Shanks
4 Lamb Shanks/Knuckles
1 onion, finely diced
4 cloves garlic, crushed
140 g tub (5 oz) tomato paste
1 Cup red wine
1 Cup lamb stock
400 g (14 oz) tin of diced tomatoes
1 large carrot, diced
1 sprig of rosemary, removed from stalk and leaves finely chopped
1 tsp salt
ground black pepper to taste
1. Heat a dash of oil in a large fry pan over a high heat. Sear the lamb shanks briefly, one at a time.
2. Place all ingredients in a slow cooker/crock pot and cook on low for eight hours.
3. Gently remove the lamb shanks into a dish and cover with foil, set aside. Pour the sauce into a large fry pan or sauce pan and simmer for about 20 minutes, until reduced.
4. Serve over mashed potatoes.