Remove the lamb shanks from the fridge, rub with 2 teaspoons of olive oil and season with salt and pepper

Heat a large frypan to a high heat and add the rest of the olive oil. Fry the lamb shanks turning occasionally until brown all over. Browning the meat adds extra depth of flavour. remove from the pan and place in slow cooker or a casserole dish

Reduce the heat, add the butter. Once melted, add the onions, carrot and garlic and cook, stirring for 10 minutes until soft and lightly browned.

Turn the heat back to high and add the wine, bringing it to boil and leave for 30 seconds to cook off alcohol. Add the tomato paste, stock, canned tomatoes, herbs and paprika, stirring until it comes back to a gentle boil. Pour over the shanks.

Cook in a slow cooker on low for 8-10 hours or in a covered casserole dish at 140 degrees celsius for 4 -6 hours. The lamb should almost be falling off the bone at the end of cooking.

Gently Remove the shanks and keep warm covered in foil or on low in the oven.

Strain the liquid into a pot over a sieve and discard vegetables and herbs.
Cook the liquid, simmering for approximately 10 – 20 minutes until reduced and thickened and a nice pouring consistency. (this depends on the amount of cooking liquid left). Add the butter and stir through until melted and glossy. Season with salt and pepper to taste.

Serve shanks and sauce over mashed potatoes with a side of greens or try it with my Kumera and Mustard Mash or remove the lamb from the bone and use it with my Gnocchi and Lamb ragout.