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The first step in all of my recipes is to prepare all your ingredients.
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This means that you mix, chop, cut, dice, and prepare everything youre going to need!
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For this recipe you should have ready to go: Prepared Beef Stock - Tomato Paste Ready to go - Diced vegetables
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Add the lamb shanks, beef stock, bay leaves, red wine, and dried herbs to the slow cooker and cover with lid.
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Turn the slow cooker on low and cook for 7 hours.
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Once you have placed the lid on the slow cooker and turned it on, do not uncover it.
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The slow cooker takes a long time to heat up and you could lose much of that heat by uncovering it.
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Once the lamb is cooked.
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Take the shanks out of the slow cooker and keep them on the side while you work on the sauce.
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Keep all the liquid that is in the slow cooker.
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You are about to make a sauce with it.
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Bring a sauce pot to medium heat, add a small amount of vegetable oil and start to cook the diced onion, carrot and celery.
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Cook for about 15 minutes until onion is translucent.
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Add the liquid from the slow cooker into the sauce pot.
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Add the 3 Tbsp of Tomato Paste and mix with a whisk or spoon.
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Bring to a simmer.
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While you are waiting for the sauce to simmer, add a cup of flour to a bowl and add vegetable oil to it.
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Mix it with a fork.
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Add just enough vegetable oil to the flour so that it creates a paste the consistency of tooth paste.
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This is called a Roux and it will be used to thicken your sauce.
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Once the sauce has come to a simmer, turn the heat down low and begin to add the roux with a whisk (make sure to mix thoroughly and quickly).
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Add a little roux at a time until desired thickness has been reached in the sauce.
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Adjust salt and pepper to taste.
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Cook sauce at low heat for another 15 minutes.
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Once the sauce is ready, combine the shanks and the sauce together and enjoy with your favourite side dish such as: Mashed Potato, Pearled Barley or Spatzle.
