Slow-cooked Lamb Shanks

Slow-cooked lamb shanks (serves 3 to 4)

Modified slightly from recipetineats. It used celery too, but being a big hater of celery I didn't use it. Also, remember to get the cheapest red wine you can for this. Mine was some obscure brand purchased from NTUC Fairprice for around $15 or so.

Ingredients:

2 lamb shanks

1 whole white onion, finely chopped

3 tsps of minced garlic

2 whole carrots, chopped into small pieces

0.5 bottle of red wine

1 can of crushed tomatoes

3 sprigs of thyme

2 dried bay leaves

250ml of chicken stock

Olive oil

Sea salt

Black pepper

Instructions:

1) Dry the lamb shanks as much as possible, then sprinkle it with salt and pepper.

2) Heat up some olive oil on a skillet, then sear the lamb shanks all over. It should take 5 minutes or so.

3) Remove the lamb shanks from the skillet, add a bit more olive oil, and fry the garlic and onion for around 2 minutes.

4) Add the carrots and cook for another 3 to 5 minutes, depending on how large your carrot pieces are.

5) Add the red wine, crushed tomatoes, thyme, bay leaves, and chicken stock. Mix well and let it simmer for a while.

6) Now place the lamb shanks in the slow cooker and add the mixture from step 5). Put it on low mode for 8 hours.

7) Now remove the shanks and carrots, and place them on a large tray. Transfer the sauce to a pot and reduce it over the stove until your desired thickness preference. 

8) Pour the sauce over the tray, and serve.