1. 4 lamb shanks
2. 2 tbsp olive oil
3. 1 onion finely chopped
4. 7 clove of Garlic
5. 1 Cup Passata
6. 2 tbsp Worcestershire sauce
7. 1 ½ cup red wine
8. 2 tbsp plain flour
9. 2 tbsp Italian herb mix
10. 2 cup water or stock
11. 2 bay leaves
12. 1 ½ teaspoon chilli flakes
13. 1 bunch parsley
1. Onion: very finely diced
2. Garlic: very finely diced
3. Lamb Shanks: add sprinkle some salt and pepper on it. Massage it gently.
Ø If you need to preheat your slow cooker then turn it on for about 3- 5 minutes.
Ø Heat a large frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches.
Ø Add the remaining oil to the frying pan and fry the onion and garlic gently until it starts to turn translucent, then stir in the passata and flour and cook for a minute.
Ø Add the red wine and Worcestershire sauce and bring it to a boil, stirring until you have a smooth sauce around the onion pieces.
Ø Add the bay leaves, Italian herb mix, chilli flakes, salt and pepper to taste. Continue stirring for 2 minutes.
Ø Pour the water or stock into the same pan and bring it to a boil.
Ø Tip into the slow cooker.
Ø Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
Ø Your lamb should be tender and starting to fall off the bone.
Ø If the sauce is too thin lift out the lamb and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.
Serve it with some Mashed Potato.