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Slow Cooker Lamb Shanks With Vino Tinto Recipe

Ingredients

How to make it

  • Heat the oil in a large frying pan on medium high heat, add the dredged lamb shanks and cook for some 5 minutes or so, turning regularly, until browned all over;
  • Remove and place in slow cooker;
  • Add the red wine to the pan and cook, stirring well, until the liquid has reduced by half;
  • Add the shallots, leek, red pepper, thyme, stock and a few twists of the pepper mill to the pan and cook, stirring occasionally, on a gentle heat for some 3 minutes or so until softened a bit;
  • Add the mixture to the slow cooker;
  • The liquid should just cover the shanks - add more stock if needed;
  • Cook on high for some eight hours or so until the shanks are falling apart;
  • Serve with mash.

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The Cook

DonSpain Marbella, Spain

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