This is an amalgamation of several lamb shank recipes that I have been tweaking over the years. I think I have perfected it now!
4 Lamb shanks, trimmed as lean as you can get
1 cup chopped over-ripe tomatoes
1 red capsicum (sweet bell pepper), chopped
2 big spring onions chopped ( or 1 brown onion)
1 cup red wine
1/2 cup maple syrup
1 tablespoon olive oil
2 teaspoons crushed garlic
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons cornflour or powdered gravy mix
Method:
Sear the shanks in a pan with some olive oil and the garlic. Put in a slow cooker, chuck in everything except the cornflour/gravy mix and stir. Put on high for 4 hours. 10 mins before serving, stir in cornflour/gravy. Serve with mashed potatoes and peas.
