Slow Cooked Red Wine Lamb Shanks

What You'll Need

• 4 lamb shanks - Order Your Lamb Box Here
• 1 tsp salt and pepper
• 2 - 3 Tbs olive oil, separated
• 1 cup onion, finely diced 
• 3 garlic cloves, minced
• 1 cup carrot, finely diced 
• 1 cup celery, finely diced 
• 2 1/2 cups red wine 
• 2 cans crushed tomatoes
• 2 Tbs tomato paste
• 2 cups chicken stock, low sodium (or water)
• 5 sprigs of thyme, or 2 tsp dried thyme
• 2 dried bay leaves 
• Serve with mashed potato and finish with fresh thyme leaves (optional) 

The Victoria Hill Lamb Method

1. Preheat the oven to 350F/180C. 
2. Pat the lamb shanks dry and sprinkle with salt and pepper.
3. Heat 2 Tbs of olive oil in a heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat from the pot.
4. Turn the heat down to medium-low. Heat remaining olive oil in the same pot. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
5. Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine. Bring sauce to simmer. Place shanks in slow cooker, pour in the sauce making sure to scrape bottom of pot to get all brown bits into the liquid.
6. Cook on low for 8 hours. Remove shanks, strain and reduce sauce to desired thickness on stove
7. Serve the lamb shanks on a bed of mashed potato  Garnish with thyme.

Tip:

1. Each lamb box contains 1x lamb shank. Consider using neck chops or forequarter chops when making this recipe. 
2. Instead of adding oil olive to the pot to cook the vegetables, reserve 1 Tbs of fat after cooking shanks. 

To create this mouthwatering recipe for yourself, order your lamb box here.