The weather is winterish and I thought perfect time for Lamb Shanks. So here is the recipe I use, have done for years.
When I stumbled across this recipe it was a 'stove top' recipe. I have manipulated it to suit myself. I love the slow cooker for meat recipes, to achieve that fall off the bone taste.
6 lamb shanks
6 tbsp rosemary (I pull leaves from the stem)
2 chopped onions
Zest and juice from one orange
1/2 bottle of Red Wine
1 cup beef stock or 1 stock cube and 1 cup water
Salt and Pepper
Add all ingredients into slow cooker.
Cook on low in slow cooker for 6-8 hours (preferably 8).
Turn shanks occasionally.
Additional: Before serving remove some of the juice and thicken on the stove top. I tend to add a little gravox but you could also use corn flour.
Note: You can brown the shanks and onions on the stove top prior to cooking in the slow cooker. I cannot be bothered with this as I am a 'lazy cook'. If I am going to cook in the slow cooker I pretty much want it to do it all with no additional mess.
Hot Tip: Buy your lamb shank 'Frenched' it means that the butcher (or supermarket) will have cut all the crap meat/fat away and leave you with a groomed piece of meat. Often it looks like there is less to it, which I guess there is, but a frenched lamb shank is much nicer than a plain one. Just saying.