Ingredients

The following ingredients have 4 Servings
  • 2 lamb shanks
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 1 rib celery, sliced
  • 1 cup (8oz, 250gr) tomatoes, peeled, chopped
  • 3/4 cup (6oz, 180ml) red wine
  • 1/4 cup (2oz, 60ml) beef stock
  • 1 tsp paprika
  • 1 tbs oregano
  • 1 tbs parsley
  • 3 tbs tapioca
  • 1 tbs olive oil
  • optional – if needed: 2 tsp instant tapioca or 1 tbs cornstarch

Instruction

  • Heat 1 tbs oil in a large skillet. Add lamb shanks and brown on all sides, Remove to plate.
  • Add onions, carrots, celery, garlic, to skillet and sauté briefly.
  • Put vegetables in slow cooker.
  • Add herbs, paprika, tapioca and beef stock. Stir to combine.
  • Put lamb on top.
  • Combine tomatoes, juices, red wine and pour over lamb.
  • Cover and cook, low heat, 7 1/2 – 8 hours, turning shanks half way through cooking time
  • Check 30 minutes before serving and if sauce needs to be thickened add 2 tsp instant tapioca or 1 tbs cornstarch dissolved in 2 tbs water.
  • When ready, remove to a platter and serve.