Slow Cooked Lamb Shanks with red wine & rosemary

Heat oil in a large frying pan over medium-high heat. Cook lamb until browned on all sides. Transfer to insert of a 5.5L slow cooker. Add carrots to pan. Cook, stirring occasionally, for 3 mins until tender. Add to lamb.

Combine seasoning mix, tomatoes, tomato paste and water. Pour over lamb mixture, stir through. Cover. Cook on HIGH for 4-5 hrs* or on LOW for 8 hrs* or until lamb is fork tender. (Always keep lid on during cooking. *Cooking times & results may vary between slow cooker models).

Serve with mash and broccolini.

Preheat oven to 180°C (160°C fan-forced). Heat 1 tablespoon oil in a large heavy based flameproof ovenproof casserole dish. Brown lamb shanks, in batches, until browned all over. Transfer to a bowl.

Reduce heat to medium. Add carrots to pan and cook for 3 minutes, stirring occasionally, until tender. Stir in water, tomatoes, tomato paste and seasoning mix until combined.

Return lamb shanks to pan. Bring to the boil. Cover. Bake in pre-heated oven for 2 hours. Remove lid. Bake, uncovered, for a further 20-30 mins or until lamb is fork tender and sauce has reduced slightly. Serve with steamed broccolini and potato mash.

Heat 1 tablespoon oil in a large heavy based flameproof casserole dish. Brown lamb shanks, in batches, until browned all over. Transfer to a bowl.

Reduce heat to medium. Add carrots and cook for 3 minutes, stirring occasionally, until tender. Stir in water, tomatoes, tomato paste and seasoning mix until combined.

Return lamb shanks. Bring to the boil. Cover. Reduce heat to very low and cook for 2 hours or until lamb shanks are tender, stirring occasionally. Ensure that you check it at 1 hour into cooking and then every 20 - 30 minutes thereafter to ensure there is enough braising liquid (because liquid evaporates faster on the stove) and the bottom of the pot isn't catching. Turn the lamb shanks twice during cooking.