Slow Cooker Red Lamb Shank

Reason for the name red wine and redcurrant jelly are both key in this recipe. Another Slow cooker recipe for the blog.

Serves 2

2 x Lamb Shanks
2 tbsp Red Currant Jelly
250ml Red Wine
750ml Lamb Stock
Handful of Rosemary
1 Onion, Diced
2 Garlic Clove, crushed
Knob Of Butter
4 tbsp Plain Flour, seasoned
2 tbsp Plain Flour (Optional)

1. In the removable part of the slow cooker or a frying pan melt butter over a medium heat. Coat the lamb shanks in the seasoned flour. Brown the meat in the butter for 5 minutes turning so its all browned.

2. Add the Onion and garlic and low the heat and sweat for 2 minutes. Then add the wine, stock, Redcurrant jelly, rosemary and season. Put in the slow cooker.  Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. Remove meat from the slow cooker. Put on mashed potato and serve with vegetables. If you want the sauce/gravy to be thicken put the sauce over a hob and mix in flour. It should thicken. Should be about 10 minutes.