• 4 lamb shanks (preferably frenched or trimmed of fat)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tbsp tomato purée
  • 1 cup salt reduced stock or bone broth
  • 2 carrots, chopped
  • 2 garlic cloves, peeled and crushed
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 tsp smokey paprika
  • 1/2 cup red wine
  • 900g spud lite potatoes, peeled and cubed
  • Steamed vegetables to serve


  1. Add all ingredients to your slow cooker. Cook on low for 8 hours or high for 4 hours, or until the meat completely falls off the bone.
  2. If the sauce is too thin, remove the meat and vegetables. Add in some flour to thicken.
  3. Serve with steamed vegetables and mashed potato.

Mashed potato:

  1. Bring a saucepan of water and a pinch of salt to the boil. Add in your potatoes and cook until soft.
  2. Using a potato masher, mash until smooth.
  3. Add in 1/4 cup milk, salt and pepper and stir until smooth and creamy.


You can slow cook these in the oven or on the stoveif you do not have a slow cooker. The cooking time will vary.