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1kg Lamb shank (4 medium shanks)
1 Tablespoon olive oil
Pepper to taste
2 Medium brown onions, sliced (I only used 1 as I made caramelized red onion to top lamb shanks.)
12 Garlic cloves, peeled (I crushed 4 of them)
200g Mushrooms, coarsely sliced
1 Cup beer (Use a blond mild beer)
1 Cup of water (I added this as my shanks were huge and there was not enough liquid with just the beer.)
1 Tablespoon worcestershire sauce
2 Teaspoons beef stock powder
400g Crushed tomatoes
1 Teaspoon dried oregano
1 Teaspoon dried basil
1 Teaspoon dried thyme
1 Bay leaf, broken into quarters (I added 2)
I added 4-5 tablespoons of bisto gravy granules to thicken at the end and to add a bit more flavour.
1. Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
2. Season lamb shanks with pepper.
3. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
4. Place mushrooms and garlic cloves over the top.
5. Mix beer, water, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
6. Pour mixture over the top of lamb shanks.
7. Cook in crock pot on low for 6-8 hours depending on your crock pot.
8. Remove bay leaves. I removed the shanks and added the bisto at this stage, stirred to heat and thicken.
9. Serve with vegetables and juices poured over the top of the shanks.
I also cooked the entire thing in a pot on the stove over a low heat as I do not have a crock pot. I did cook the onions, crushed garlic and mushrooms to the pan and browned slightly before adding the lamb and pouring the sauce over, covered and cooked for about 4 hours.
I served mine over mash.
All photos taken by me unless otherwise stated.