My lamb shanks with chorizo and garlic is one of the most popular recipes on here so I thought I’d have a second option just in case chorizo and garlic isn’t your thing. I decided on rosemary which always marries well with lamb and red wine. Cooked in the slow cooker it becomes a succulent piece of meat that literally falls off the bone and having spent half a day surrounded by delicious flavours the meat is super tasty too.
A simple and easy recipe to follow which will definitely wow over whoever eats with you.
Lamb shanks with red wine and rosemary – easy slow cooker recipeIngredients 2 lamb shanks oil 100 ml red wine 1 onion 200g carrots – I used small chantenay whole 2 parsnips – because I had them in the fridge 150 g small potatoes 2 rosemary sprigs 3 bay leaves 250ml lamb stock (beef will do too) 1 tbsp wholegrain mustard 1 tbsp wine vinegar salt and pepper
Season the lamb shanks and fry off over a high heat until browned on all sides. Transfer to the slow cooker.
Add the red wine to the pan and simmer to burn off the alcohol, add to the slow cooker
Fry the onion until soft and golden and add to the slow cooker. Whilst frying prepare your carrots, parsnips and new potatoes and throw them in the slow cooker too.
Add the rosemary sprigs, bay leaves, stock, mustard and wine vinegar and stir. Season well and stir, cook for 4 hours on the high setting or 8 on low.
You can add a bunch of chopped fresh parsley before serving and it could be served with mash potato too. I didn’t as we had the new potatoes.