Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 4 lamb shanks
  • 2 celery stalks (chopped)
  • 1 large onion (chopped)
  • 2 large carrots (chopped)
  • 6 cloves large garlic (chopped)
  • 1 teaspoon anchovy paste
  • 2 teaspoons ground cinnamon
  • 2 leaves large bay
  • 6 juniper berries
  • 2 tablespoons tomato paste
  • 1 cup vermouth or white wine
  • 4 cups lamb stock (if you don't have access to lamb stock use 1/2 chicken 1/2 beef)
  • 3 tablespoons all-purpose flour
  • Salt and pepper (to taste)
  • a good handful of fresh parsley (chopped)

Instruction

  • Preheat slower cooker on low heat.
  • Heat the oil in large pot over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and brown on all sides.
  • Transfer lamb to slow cooker.
  • Add vegetables. Sauté to soften slightly, about 3-5 minutes.
  • Mix in tomato & anchovy paste. Mix in cinnamon, juniper berries & salt & pepper. Sprinkle in the flour and coat the vegetables.
  • Add the stock and vermouth. Bring to a boil to cook off the alcohol and thicken the sauce, stirring occasionally, boil for 3-4 minutes until thick. Pour the vegetable/sauce mixture over the lamb in the slow cooker.
  • Cook on 3-8 hours - 3 hours on high, 5 hours on medium and 8 hours on low