I had a wonderful holidays visiting Singapore. Even today, I am impressed with its hospitality and tip top service rendered right beginning when I got inside it s national carrier and visiting the Hawker food centres where everyone was friendly and spot on. The city I would say”never sleeps and always welcoming”. I truly enjoyed the vast Asian food there and when I got home I thought I tried something different, hence the lamb shanks. I left with kinda’ heavy hear’t for I truly will miss my wonderful kins there, always.

Well, this recipe s very easy to prepare and requires a slow cooker. Perhaps the inspiration I got from the recent trip is simply telling me that I should move on and explore more of other food cultures. Hence it s a challenge to begin with lamb shanks in a slow cooker.

Ingredients

• 2 tbsp olive oil
• 4 (1 kg)french trimmed lamb shanks
• 1/2 cup plain flour
• 2 medium(300g) brown onions, chopped
• 2 medium(240g)carrot, chopped
• 4 cloves garlic, crushed
• 2 tbsp tomato paste
• 1 cup (250ml) red wine
• 2 cup salt-reduced beef stock
• 2 (400g) cans chopped tomatoes
• 2 tbsp sugar
• 1 bouguet garni( rosemary is fine )

Method

1. Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper( I added in mixed herbs ) and shake away excess. Cook lamb over high heat until browned all over, transfer to the bowl of a slow cooker.
2. Add remaining oil to the same pan with onions, carrots and garlic, cook and stirring over medium heat for about 2 minutes or until the onion is starting to soften. Add the tomato pasta, cook stirring for a further minute.
3. Add the wine to the pan, bring to the boil. stir in stock, undrained tomatoes, sugar and bouguet garni. Bring to the boil, pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid. Cover, cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone.
4. Remove the lamb from the slow cooker, cover to keep warm. Turn the cooker to the high setting, cook uncovered for about 30 minutes or until sauce thickens slightly. Remove any fat from the surface. Serve lamb with the sauce, instant polenta and steamed green vegetables if desired( I prepared mashed potato and baguette ). Voila! Happy Days!