(Adapted from New Trim Lamb Shanks in Gabriel Gate's Guide to Everyday Cooking, Allen and Unwin, $35.) Recipe taken from The Age newspaper.
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili paste (optional)
- 4 new trim lamb shanks, sometimes called frenched lamb shanks
- 3 sprigs thyme
- 3 tablespoons white wine
- 1 1⁄2 cups beef stock
- 4 medium roma tomatoes, cut into small pieces
- 2 garlic cloves, crushed
- salt & freshly ground black pepper
- 2 tablespoons chopped parsley or 2 tablespoons chopped coriander leaves
- In a small bowl, mix half the oil with the tomato paste, cumin and chilli paste.
- Brush or rub the meat with this paste.
- On the stove top, heat the remaining oil in a large pan and brown the meat for a few minutes.
- Add the thyme, wine, stock, tomato and garlic, and season with a little salt and pepper.
- Transfer the mixture to your slow cooker.
- Allow to simmer for 8-10 hours on low, or 4-6 hours on high, until the mixture falls away from the bone.
- Do not lift the lid during cooking.
- Just before serving, stir in the chopped parsley and serve with mashed potato and a green salad.
- (Alternatively, sprinkle with home-made gremolata before serving.).