Lamb Shanks with Root Vegetables
2 tablespoons olive oil
2 parsnips, cut into large chunks
1 medium sweet potato, cut into large chunks
6 pickling onions
2 cloves garlic, crushed
4 lamb shanks
3/4 cup beef stock
1/4 cup water
1/2 cup dry red wine
1 tablespoon tomato paste
1 sprig rosemary
1 bouquet garni
salt and freshly ground black pepper
1. Heat 1 tablespoon of the oil in a large heavy-based saucepan. Add the root vegetables and cook until brown. Set aside on a plate. Add the extra oil to the pan and brown the garlic and lamb for a few minutes.
2. Transfer the lamb and garlic to a slow cooker set on high and add the stock, water, red wine, tomato paste, rosemary, bouquet garni, pepper and salt. Cook for 30 minutes, then reduce the heat to low and cook for a further 7 hours.
3. Add the vegetables to the slow cooker and continue to cook for another hour. Before serving, remove the bouquet garni and check the seasoning.