Who doesn't love lamb that falls off the bone? Using the slow cooker really makes the meat so tender and tasty. Plus you throw all the ingredients in the morning and turn the slow cooker on, leave to head to work or get on with your day and then dinner is ready later on!
Ingredients (serves 2)
2 lamb shanks
1-2 tbsp olive oil
2 heaped tbsp tomato paste
2/3 cup red wine
2 tbsp flour (can substitute for any other GF flour if needed)
500ml beef stock
2 carrots, chopped
2 courgettes, chopped
2 garlic cloves, diced
2 bay leaves
If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato paste and flour and cook for a minute.
Add the red wine and bring it to a boil, stirring the flour and paste into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the slow cooker. Add the carrots, courgettes, garlic, bay leaves and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley. Season to taste.