SLOW COOKED LAMB SHANKS

INGREDIENTS

For the stock

• 2 mutton stock cubes or 4 teaspoons stock granules
• 50g tomato paste
• 1 tablespoon gravy browning
• 1 tablespoon Worcestershire sauce
• 3 cups boiling water

For the lamb shank seasoning

• 4 lamb shanks
• drizzle of olive oil
• 1 tablespoon BBQ spice
• 1 tablespoon cayenne pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic and herb seasoning
• 1 tablespoon lemon and black pepper seasoning

Other ingredients

• 1 cup red wine (Merlot)
• 1 red onion cut into quarters
• 2 carrots, chopped
• 3 celery sticks, chopped
• 4 garlic cloves
• 3 bay leaves
• 3 stems rosemary
• 4 stems thyme
• corn flour or brown onion soup packet

METHOD

1. Place the gravy ingredients in a large jug and give it a whisk. Set aside.
2. Mix the dry spices together to create a spice rub and season the lamb shanks. Drizzle spiced lamb shanks with olive oil to create a marinade.
3. Add cooking oil to a large pot and seal the lamb shanks on each side. (About 2 to 3 minutes on each side). Deglaze with red wine.
4. Now place the stock in a slow-cooker or a Dutch oven pot. Add the lamb shanks together with the red wine jus, red onion, chopped carrots, chopped celery, garlic cloves, bay leaves, rosemary and thyme.
5. Cooking options and times: oven: 160°C for 3 hours. Slow cooker: 5 hours.
6. After slow cooking, strain your sauce to a pot. You can now thicken your gravy with 2 teaspoons corn flour mixed with a little water or you can use a brown onion soup packet for thickening.
7. Add your shanks to the gravy and simmer on low heat for 10 minutes.
8. Serve with mash and vegetables. Garnish with fresh microgreens.