Lamb makes any occasion special and for those of us who grew up eating lamb, the rich aroma immediately conjures up memories of Sunday dinner.
Rich with pomegranate molasses, red wine and orange juice, these shanks are not like the lamb roasts of long ago, but the sauce provides a magnificent contrast to the sweetness of the lamb.
Lamb shanks make excellent eating but they need slow simmering in an aromatic liquid to emerge succulent and tender.
Because of its irregular shape, much wider at one end than the other, a shank is not easy to brown in a frypan. I skip this step when cooking them in the slow cooker.
I prefer to cook the shanks the day before I serve them as this allows for any fat to be skimmed off once the dish is cold.
Alternatively, once the cooking is complete, lift the shanks from the slow cooker and place a double thickness of paper towel on top of the sauce. This will blot up any fat. Replace the shanks and serve.
Lamb shanks are usually sold with the leg bone cut in half. When preparing them for the cooker, continue the cut and slice into 2 pieces.
6 lamb shanks
1 medium red onion, finely chopped
3 cloves garlic, crushed
¼ cup standard flour
1 tbsp pomegranate molasses or brown sugar
grated zest of 1 orange
½ cup orange juice
½ cup beef stock
1¼ cups red wine
3 tbsp tomato paste
250 g dried figs, halved
15–20 black olives
finely chopped spring onions or chives to garnish
Trim any excess fat from the shanks and cut them in half.
Place the onion and garlic in the slow cooker.
Toss the shanks in flour. Sprinkle any remaining flour over the onions and garlic in the cooker and place the shanks on top.
Combine the pomegranate molasses or brown sugar, orange zest and juice, beef stock, red wine and tomato paste in a medium-sized bowl and stir until thoroughly mixed. Spoon over the lamb shanks.
Cover with the lid and cook following the times and settings suggested.
Thirty minutes prior to the completion of cooking, add the dried figs and olives, pushing them into the liquid. Turn the cooker to high if cooking on Low. Replace the lid and continue cooking for the remaining half hour.
Garnish with spring onions or chives and serve with creamy mashed potatoes or couscous and a green vegetable or salad.