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Crock Pot Braised Lamb Shanks

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Ingredients
  

  • 2 tbsp. vegetable oil
  • 4 lamb shanks
  • ¾ cup all-purpose flour, seasoned with salt and freshly ground black pepper
  • 1 cup red wine
  • 1 onion, sliced
  • 3 fresh rosemary sprigs
  • 3 fresh bay leaves
  • 1-¼ cups chicken stock
  • Mashed potatoes, to serve

Instructions
 

  • Heat the oil in a large sauté pan.
  • Dredge the lamb shanks in the seasoned flour and sauté for 4 - 5 minutes; turning regularly until browned all over.
  • Transfer the lamb shanks to the crock pot.
  • Deglaze the sauté pan with the red wine and continue to cook for 2 - 3 minutes or until the volume of the liquid has reduced by half.
  • Pour the liquid into the crock pot.
  • Add the onion, rosemary, bay leaves and stock to the crock pot.
  • The liquid should cover the meat; add more stock or boiling water if needed.
  • Cook on high for eight hours; serve with mashed potatoes.

Notes

Left over cooked lamb shanks will keep in the freezer for up to 4 weeks.