8 lamb shanks
salt & freshly ground black pepper
2 tablespoons olive oil
2 onions, finely chopped
1 stalk celery, trimmed and finely sliced
3 cloves garlic, crushed
5 anchovy fillets
250 g (1 plastic tub) swiss brown mushrooms, sliced
1 cup pitted kalamata olives
1 tablespoon dried oregano
1 cup red wine
1 tablespoon tomato paste
1 cup beef stock
Dust lamb shanks with flour that has been seasoned with salt and pepper. Heat oil in a large frying pan and brown shanks in batches, transferring to the slow cooker once coloured. Add onions, celery, garlic, anchovies, mushrooms, olives and oregano to the slow cooker and then pour over red wine and tomato paste mixed with the beef stock. Cook on low for 7-8 hours.
Prior to serving remove the lamb from the liquid, set aside to keep warm. Pour juice into a saucepan and simmer until the liquid has reduced and thickened – making sure you don’t reduce it too much (alternatively liquid can be thickened with flour mixed with cooled liquid and then allow to cook for a further 15 minutes).
Serve shanks with mash and steamed greens.