I was grabbing some peas from the freezer last week and noticed I had a couple of lamb shanks that needed using, which got me thinking how best to do them. Inspired by a friend's picture of a beef ragu I opted to go down the slow cooking route, and 14 hours later came up with this tasty little dish.
Add the lamb shanks to a slow cooker, set to medium, along with one litre of vegetable stock. Cook for twelve hours.
Finely chop the red onion, sweet red pepper and garlic and add to a large pan with some olive oil, cook on a medium heat for a few minutes before adding in the dried herbs.
Once the onions and pepper begin to soften add in the red wine, tinned tomatoes and vine tomatoes. Stir well and simmer for five minutes.
Pour over 600ml of vetebale stock, as well as the Lea & Perrins sauce and salt and pepper for seasoning. Lower the heat and allow to simmer for an hour, stirring occasionally.
Once the lamb shanks are cooked the meat should just fall of the bone using a fork to shred it. Add to the rage sauce and cook for a further 45-60 mins until it thickens.
Once cooked serve with fresh pasta of your choice. Personally I prefer pappardelle or tagliatelle.