Karen Diamond shares her recipe for lamb shanks

Winter is my favourite time of year we have slippers, dressing gowns, hot chocolates and how can we forget an all time star in nearly every household, the slow cooker.

I don't know about you but for me I love a good slow cooked meal, just the aromas get me and the flavours are superb.

There are so many meals that you can create but for my family if it's not pea and ham soup it's definitely good old lamb shanks – just the richness of it all and even goes well with a cheeky red.

So when my husband said he wanted lamb shanks I decided that I'd make it the same way that I do my clean and healthy spaghetti bolognese minus the mince and turns out it was a success.

I even had heaps of sauce leftover that I froze for later on when I make spaghetti bolognese another night which is great for days when I work.

Lamb Shanks

  • 3 large lamb shanks
  • 2 cans of whole tomatoes
  • 4 tbs of tomato paste
  • Half a celery
  • 2 large onions
  • 400grams sliced mushrooms
  • 6 large Roma tomatoes
  • 2tbs basil
  • 2tbs oregano
  • 4 large garlic cloves
  • 2 bay leaves
  • 1 cup water
  • 2 tbs of Greek yoghurt

Method

I chop  or slice everything up, throw it in the slow cooker and cooked for six hours in high.  I served with mashed sweet potato and fresh bakery bread for my family.

But, for myself I had it with just a few dollops of Greek yoghurt and was truly incredible.

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