Slow Cooked Lamb Shanks with Root Vegetables

Melt in your mouth tender lamb shanks that come together so easily! With delicious oven roasted vegetables.

📝 Ingredients

• 4 bone in lamb shanks
• 3 tbsp vegetable oil
• 2 onions, sliced
• 4 cloves garlic, sliced
• 1 tbsp flour, heaped
• 1 cup non-alcoholic red wine OR cranberry juice (300 ml)
• 2 tbsp tomato paste
• 2 cups chicken stock (450 ml)
• 1 tbsp chopped rosemary leaves
• salt and pepper
• 4-5 carrots cut in half lengthwise
• 200 g turnips
• 200 g brussel sprouts
• salt and pepper
• 2-3 tbsp olive oil

👨‍🍳 Instructions

1. 1--- For the lamb: ---
2. 2Heat 2 tbsps of oil in a large pan over high heat, and once hot, add the lamb shanks and brown the lamb shanks all over until a brown crust develops, about 5-6 minutes. Season lamb with salt and pepper.
3. 3Add the remaining tbsp of oil and fry the onions and garlic until softened. In a separate bowl, whisk together the red wine or cranberry juice with the flour until well combined. Add in the tomato paste and whisk.
4. 4Add the chicken stock to the onions and mix, then add the flour/wine mixture and while stirring continuously, bring to a boil.
5. 5Reduce heat and let sauce simmer for 5-10 minutes until slightly thickened.
6. 6In slow cooker (or a pan that'll go in the oven) add the lamb shanks, the onion and sauce mixture and the rosemary. If using a slow cooker, cook on low heat for 6-8 hours or until meat easily comes off the bone when you test with a fork. If cooking in the oven, cook at 160 C (325 F) for around 2 hours or meat comes off the bone easily.
7. 7--- For the vegetables: ---
8. 8Heat oven to 200 C (400F). Arrange vegetables in a roasting pan, drizzle with olive oil and season with salt and pepper and any herbs of your choice. Roast 20 minutes, then toss with a spatula so they cook evenly and return to oven for another 20 minutes or so or until tender and cooked through.