Place lamb and flour in large plastic bag and shake to coat.
Heat oil in pan and add lamb in batches and cook until browned.
Heat remaining oil and cook onions and garlic stirring until onions are soft.
Combine wine, stock, rind artichokes and olives in a large jug.
Place lamb in slow cooker pot and pour liquid mixture over lamb.
Cover pot with lid.
Cook on high setting for 4 hours or low setting for 8 hours.
Stir in oregano and salt and pepper just prior to serving. Taste and adjust seasoning if required.
Heat slow cooker on high but turn to low when lamb goes in.
Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker.
Deglaze pan with water, add sauces and pour over lamb.
Cook on low for 6 to 7 hours.
kins easier.
Toss the shanks in the flour -I do
eat until crisp. Remove to slow cooker. Combine flour, rosemary, chiles, two
ying pan.
Toss the lamb in flour that has
Brown the lamb shanks and place in the slow cooker. Add the onion soup, minced
Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
Add the tin tomatoes and wine to onion and carrot mixture.
Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
Add shanks to mixture in the slow cooker.
Slow cook on high for 4 hours then low for 2 - 4 hours.
Serve with mash potatoes.
Sprinkle both sides of lamb cuts with half of the
Lightly coat shanks in flour seasoned with salt and pepper.
Reserve left over flour mixture.
In a skillet heat oil.
Add lamb in batches and cook until browned.
Transfer to slow cooker.
Reduce heat and add onions, to pan, cook till softened.
Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
Pour over meat.
Cover and cook on low 10 -12 hours or on high 5 - 6 hours.
Put the lamb shanks into large plastic container or
hickpeas, lamb shanks, tin tomatoes, chili and rosemary in a slow-cooker or casserole
b>cooker. Cook lamb, in batches, until browned. Remove from cooker.
Return lamb to cooker
t a time, add the lamb shanks and shake until evenly coated
Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.
Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.
Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.
he bottom of a slow cooker, lay the shanks on top of the
o overnight. Drain.
Pat lamb shanks dry; season with ground black
Pat Lamb Shanks dry, and season with salt
Trim excess fat from the lamb shanks and season with salt and
Preheat oven to moderately slow (160c).
Toss lamb shanks in seasoned flour, heat
Season lamb shanks with salt.
Place flour in bowl and coat shanks lightly