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Brad Rey
19 July 2018 | Brad Rey

Lake Doctor and Slow-Cooked Lamb Shanks



4 lamb shanks
Olive oil
3 carrots, diced
4 celery stalks, chopped
2-3 potatoes (depending on size), diced
1 onion, diced
2 garlic cloves, crushed
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
800g crushed tomatoes
1 cup red wine
4 sprigs of thyme
2 dried bay leaves
1/4 cup plain flour
1 cups water
2 Massel beef style stock cubes, crushed
Salt & pepper



Step 1
Heat olive oil in a large frying pan on a medium heat.

Step 2
Place flour, salt and pepper and all four lamb shanks in a plastic bag and shake. Once coated, transfer lamb shanks to frying pan and cook for approx 5 minutes or until brown all over. This will seal the lamb shanks before you transfer them to the slow cooker.

Step 3
While the lamb shanks are browning, place the carrots, celery, potatoes, onion and can of tomatoes into your slow cooker.

Step 4
In a separate bowl add crushed garlic, tomato paste, Worcestershire, red wine, 1 cup of water and crushed stock cubes. Stir until all ingredients are combined.

Step 5
Now place cooked lamb shanks on top of vegetables then pour sauce over the top. Season with salt and pepper and stir in thyme sprigs and bay leaves. Turn slow cooker onto high and cook for 6 hours or low for 8-10 hours.

Step 6
Once cooked serve with creamy mash potato and a glass of Lake Doctor


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