Ingredients|
| ¼ cup plain flour |
| 4 lamb shanks |
| olive oil |
| 3 carrots, diced |
| 4 celery stalks, chopped |
| 2-3 potatoes, diced |
| 1 brown onion, diced |
| 2 cloves garlic crushed |
| 2 cans tinned tomatoes |
| ¼ cup tomato paste |
| 2 tbsp Worcestershire sauce |
| 1 cup red wine |
| 1 cup water |
| 2 beef stock cubes |
| 4 sprigs of thyme |
| 2 bay leaves |
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| SERVES: 4 |
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Method|
| Place flour, salt, pepper and lamb shanks in a plastic bag and shake. |
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| Heat olive oil in a large frying pan on a medium heat. Transfer lamb shanks to frying pan and cook for approx 5 minutes or until brown all over. This will seal the lamb shanks before you transfer them to the slow cooker. |
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| While the lamb shanks are browning, place the carrots, celery, potatoes, onion and tomatoes into your slow cooker. |
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| In a separate bowl, add garlic, tomato paste, Worcestershire sauce, red wine, water and crushed stock cubes. Stir until all ingredients are combined. |
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| Now place cooked lamb shanks on top of vegetables then pour sauce over the top. Season with salt and pepper and stir in thyme sprigs and bay leaves. Turn slow cooker onto high and cook for 6 hours or low for 8-10 hours. |
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