An interesting twist on a classic Slow Cooker Lamb Shanks recipe, can be easily multiplied to serve more people.
about 6 hours on medium
2 / 4 lamb shanks
2 red onions, chopped into chunks
2 1/2 tablespoons of flour
450ml beef or lamb stock (increase by 150ml for 4 shanks)
250ml red wine (increase by 150ml for 4 shanks)
1 teaspoon of juniper berries, gently crushed between two teaspoons
Grated rind of one small orange or clementine
2 tablespoons of cranberry sauce
1 teaspoon of brown sugar
1 cinnamon stick
Salt and pepper to season
Fry the lamb shanks in a little olive oil until they are browned on all sides. Chuck them in a slow cooker and turn it onto high.
Fry the red onions until they are soft, then add the flour making sure the onions are covered. Add the hot stock and wine a little at a time, stirring continuously. Add the juniper berries, orange rind, cranberry sauce and cinnamon stick. Add a crack of salt and pepper, bring the mixture to the boil and taste for seasoning. Add a teaspoon of brown sugar if it's a little too zesty from the orange rind.
As always, get the consistency of the mixture right now as it won't thicken in the slow cooker!
Add the mixture to the slow cooker and cook on high for 5-7 hours, or until the meat is falling off the bone.
Try not to dribble too much, it'll smell amazing whilst cooking!