Slow Cooker Lamb Shanks with Mash

Fall-off-the-bone lamb shanks in a rich rosemary and red wine gravy, served over creamy mashed potatoes.

SHOPPING LIST

• lamb shanks4
• red wine250ml
• lamb stock cube1
• carrot2
• celery2 sticks
• onion1
• garlic cloves3
• flour2 tbsp
• olive oil1 tbsp
• potatoes800g
• butter50g
• milk100ml
• dried rosemary1 tsp

METHOD

1. 1Heat the oil in a large pan and brown the lamb shanks all over, then transfer to the slow cooker.
2. 2Chop the onion, carrot, and celery, and fry in the same pan for 5 minutes.
3. 3Crush in the garlic, sprinkle over the flour and rosemary, and stir for 1 minute.
4. 4Pour in the red wine and crumble in the stock cube, stirring to make a sauce.
5. 5Pour the sauce over the lamb shanks, cover, and cook on low for 5 hours until the meat is tender.
6. 6Peel and chop the potatoes, boil in salted water for 15 minutes until soft, then drain and mash with butter and milk.
7. 7Serve each lamb shank on a bed of mash, spooning over the gravy.

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