Lamb Shanks With Red Wine & Rosemary

• 6 Lamb shanks
• 2 onions, finely sliced
• 2 cloves garlic, crushed
• 1/4 cup flour
• 2 1/2 tsp ground coriander
• 1/4 cup beef stock
• 3/4 cup red wine
• 2 Tbsp tom paste
• grated rind and juice of 1 orange
• 2 Tbsp rosemary

This is a slow cooker recipe, however I use an oven casserole dish.

Place onion & garlic in dish. Coat shanks in flour and sprinkle the remaining flour over onion. Place shanks in dish. Combine remaining ingredients and spoon over lamb.

Bake for  at 120degrees for about 7 hours. Check at 5 -6  hours.

If cooking in slow cooker: low/auto for 9-11 hours or High for 4-5 hours.

Conversions for slow cooker to conventional oven are:

• Low – 90-115 degrees
• Med – 130-150 degrees
• High – 150-170 degrees

Source: Aunty Trudy’s crockpot book.