This is a recipe perfect for lovers of garlic. It's also done in the slow cooker which makes it super easy. If you like, prepare everything the night before you intend to cook the meal, put the stock pot into the fridge and then just switch it on in the morning to tick over whilst you’re at work. What could be simpler?
- 4 lamb shanks
- 2 white onions
- 1 head of garlic
- 2 tbsp. dried mixed herbs
- 1 tsp. paprika
- Salt and pepper
- 150ml beef stock
- 75ml red wine
- 4 tbsp. olive oil
Finely chop the onions, separate the cloves of garlic from the bulb and crush them using a garlic mincer.
Mix together 2 tbsp. oil, the onions, crushed garlic, mixed herbs, paprika and a generous helping of salt and pepper.
Brush the marinade all over the lamb shanks and put them into a plastic food bag. Put them into the fridge for a few hours.
Brown the lamb shanks in the remaining oil, reserving the leftover marinade.
Put the browned lamb shanks into the stock pot.
Put the marinade, red wine and beef stock into the frying pan you used to brown the lamb in. Bring to the boil and then pour over the lamb shanks in the stock pot.
Cook the shanks on high for one hour, then reduce them to low and cook for another 6-8 hours.