2 T extra virgin olive oil, divided
4-6 lamb shanks trimmed of excess fat
1 large onion, diced
6 cloves garlic, minced
2 large carrots, sliced
¼ c flour
2 c beef stock
1 ½ c red wine (merlot, pinot noir)
2 T tomato paste
2 beef stock cubes, crushed
1 t fresh rosemary leaves, finely chopped
2 bay leaves
2 T fresh parsley, finely chopped (divided)
- Pat dry lamb shanks with paper towel.
- Heat 1 tablespoon of oil in a heavy based pot over medium-high heat and sear 2 shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Reserve pan.
- Transfer shanks to the slow cooker bowl.
- Add in the onions, carrots and garlic to the pan you cooked the shanks in and season with salt and pepper.
- Add the red wine into the pan and simmer for 4-5 minutes, then whisk in the flour until it’s free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with the stock, tomato puree, tomato paste, stock cubes, herbs and first measure of parsley. Mix well to combine all of the ingredients.
- Cook on high heat setting for 6 hours or low for 8 hours, or until the lamb is tender and falling apart.
- Remove shanks and transfer the sauce to a pot and simmer for 15 minutes to thicken.
- Garnish with fresh parsley and serve.