Super tender lamb shanks are a real treat and one of my absolute favorite meal.

It does take some time and often like a good curry is bettyer the next day but not essential. This recipe can be done in a slow cooker or in the oven in a nice large cast iron casserole dish but is really good in the slow cooker.

Slow cooker: Use the recipe as it is below for the slow cooker method.

Recipe feeds 4 easily

Picture gallery at the end of the recipe.

This will easily feed 6 people with a little left over. Serve with a salad.

What you need

2 kg of lamb shanks (in this case it was a little less but usually use 4 smaller ones)
2 tin chopped peeled tomatoes
50ml tomato paste
2 teaspoons garlic
2 large onions chopped finely
2 celery sticks chopped
Salt and pepper
1 Tablespoon Italian/Mixed herbs
200 ml red wine
200ml chicken/vegetable stock

The process

Slow cooker method

Place about 2 tablespoons of oil in a large frying pan and brown the shanks which have been well seasoned with salt and pepper nicely. Remove and set aside.

In the same frying pan on a medium to high heat and cook the onions, celery, herbs and garlic until the onions are translucent and starting to soften.

Add the tomato paste, about 1 teaspoon of salt and half teaspoon black pepper and cook for another 5 minutes or so.

Place the browned shanks in the slow cooker, cover with the onion mixture, add the wine and chicken stock and give it a stir.

Place the lid on, set to high for 30 minutes and then reduce to low.

Leave it be for 8-10 hours.

Always remember to taste and season 

Serve with mash and your favorite veg.

Oven method

Heat the oven to 150 degrees celsius.

Place about 2 tablespoons of oil in cast iron casserole dish on the stove top and brown the shanks which have been well seasoned with salt and pepper nicely. Remove and set aside.

Add the onions, celery, herbs and garlic and cook until the onions are translucent and starting to soften.

Add the tomato paste and cook for another 5 minutes or so.

Add the wine and chicken stock and place the shanks in the mixture.

Place the casserole in the oven and let is cook with the lid on for 3-4 hours, checking the liquid level every hour or so. If it needs more liquid, add a little water or stock.

Always remember to taste and season 

After 4 hours check for the last time, turn off the oven and leave alone for another 2 hours.

Serve with mash and your favorite veg.