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Member recipe

Braised lamb shanks

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Serves 4

cook in a slow cooker

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  • 2 tbsp olive oil
  • 4 lamb shanks
  • 2 large onions, sliced
  • 1 carrot, peeled and sliced
  • 1 stick celery, sliced
  • 2 garlic cloves, sliced
  • 9floz full bodied red wine
  • 9floz lamb stock
  • 6floz tomato passata
  • 1 tsp golden caster sugar
  • 1 bay leaf
  • 1 sprig thyme
  • chopped flat leaf parsley


    1. Heat 1 tbsp olive oil in a large frying pan, add the shanks and brown well on all sides.
    2. Reduce the heat and transfer the shanks into the slow cooker. Add the onions, carrot and celery to the frying pan and cook for about 5 minutes, until starting to soften and turn golden. Add the garlic and cook for a further minute.
    3. Pour the wine into the pan, bring to the boil and simmer for 3 mins. Add the stock and passata and bring back to the boil. Season, add sugar, bay leaf, thyme. Pour the mixture over the shanks, coating thoroughly. Cook slowly until the meat and veg are tender, preferably up to 5 or 6 hours.

Comments, questions and tips

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20th Mar, 2016
Great recipe - straight out of the Good Food November 2005 edition!!
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