Slow Cooker Lamb Shanks in Red Wine Gravy

Ingredients

• 6 piece lamb shanks
• 2 tablespoon plain flour
• 2 tablespoon olive oil
• 2 piece brown onion, diced
• 2 piece carrot, diced
• 4 clove garlic, crushed
• 1 cup red wine
• 400 gram tinned crushed tomatoes
• 500 millilitre beef stock
• 2 piece fresh rosemary sprigs
• 2 piece bay leaf

Instructions

1. 1Dust the lamb shanks with the flour, shaking off any excess.
2. 2Heat the oil in a large frying pan over high heat and brown the shanks on all sides, about 8 minutes total.
3. 3Place the shanks, onion, carrot and garlic in the slow cooker bowl.
4. 4Pour the wine into the hot frying pan, scrape up the browned bits for 1 minute, then tip it over the shanks.
5. 5Add the tomatoes, stock, rosemary and bay leaves to the slow cooker.
6. 6Put the lid on and cook on LOW for 8 hours until the meat is falling off the bone.
7. 7Discard the rosemary stems and bay leaves, then season the gravy with salt and pepper.
8. 8Serve over mashed potato. Freeze cooled shanks in their gravy for up to 3 months; thaw overnight and reheat covered in a 160°C oven for 30 minutes.