This recipe is based on Jarret d’agneau a French braised lamb recipe. I couldn’t actually claim absolute authenticity as I don’t know the exact recipe.

I absolutely adore slow cooked lamb shanks. The lamb comes out so tender it’s almost butter soft. The meat just falls off the bone. This recipe using white wine tastes wonderful and is the perfect comfort food as the weather gets colder and more miserable. The garlic tomato topping is pretty damn good too. I made this recipe for my family and we were all practically licking our plates.

To make this recipe you will need:

3 large lamb shanks

Plain flour

2 onions

3 cloves of garlic

30g butter

1 tbsp vegetable oil

1 large carrot

250ml white wine (approx 1 glass)

200ml chicken stock (approx)

The zest and juice of 1 orange

A good splash of olive oil

3 large vine tomatoes

Salt and pepper

1 sprig of rosemary

Serves 4 hungry people

 

Preheat your slow cooker. Peel and chop your onion and carrot. Dust your lamb shanks in the flour.

Heat the butter and oil in a pan and brown the lamb on each side. If your lamb won’t all fit in the pan cook in batches. Remove the lamb from the pan and put in the slow cooker.

Remove all but approx 1 tbsp of the oil from the pan. Add the onion and carrot and 2 cloves of the garlic (crushed) and fry on a gentle heat until soft.

Add the wine and simmer to reduce the volume of the wine by half.

Season with the salt and pepper. Add the orange zest and juice. Add this all to the slow cooker.

Top the lamb/vegetable mixture with the chicken stock. Cover and cook on a low heat for 6-8 hours (or high for 3-4 hours).

Just before serving crush your rosemary, your remaining garlic and 1tsp olive oil. Finely chop your tomatoes.

Add this mixture to your tomatoes and drizzle over a bit more oil.

Remove your lamb from the slow cooker to a serving dish.

Top with the tomato mixture and serve with some form of potato and vegetables.

I adore casseroles and stews in Autumn!