Ingredients

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 tablespoons tomato purée
• 250ml light red wine (such as Pinot Noir)
• 2 tablespoons plain flour
• 500ml stock (vegetable, chicken, or lamb)
• 2 carrots, diced
• 2 cloves garlic, peeled
• 2 bay leaves
• 2 thyme sprigs
• 1 bunch parsley (leaves separated from stalks)

Method

1. Step 1: Preheat your slow cooker if necessary. Heat half of the olive oil in a large frying pan over high heat. Brown the lamb shanks on all sides for about 10 minutes (work in batches if needed), then place them in the slow cooker. Add the remaining olive oil to the pan, reduce heat, and sauté the onion until translucent. Stir in the tomato purée and flour, cooking for one minute.
2. Step 2: Pour in the red wine and bring it to a simmer, stirring to create a smooth sauce. Transfer this mixture to the slow cooker with the lamb shanks. Using the same pan, bring the stock to a boil, then pour it into the slow cooker. Add the diced carrots, garlic cloves, bay leaves, thyme, and parsley stalks. Cover and cook on low for 8 hours or high for 4 hours, turning the shanks halfway through cooking.
3. Step 3: Once cooked, if the sauce is too thin, remove the lamb and carrots from the slow cooker and transfer the sauce to a pan. Boil rapidly on the stovetop until it thickens. Sprinkle the cooked lamb shanks with chopped parsley leaves and serve with your choice of sides.