Lamb Shanks With Juniper

Ingredients:

• 4 lamb shanks for at least 1.5 kg in total
• 2 small sized red onions, cut into wedges
• 25 g (1oz) of butter
• 2 tablespoons of plain flour
• 2 tablespoons of cranberry sauce
• 1 tablespoon tomato puree
• 200 ml (7floz) red wine
• 400 ml (13floz) lamb stock
• 2 bay leaves
• 1 small sized cinnamon stick cut into half
• 1 teaspoon juniper berries, crushed roughly
• 1 rind of small orange
• pepper and salt

To Serve

• green beans and sweet mashed potatoes

Steps:

1. Preheat the slow cooker as per instruction from the manufacturer.
2. Heat butter in a frying pan, then add the lamb shanks and fry over a medium heat until browned on all sides.
3. Drain and place into the slow cooker pot.
4. Put the onions to the pan and fry for 4 to 5 minutes until golden.
5. Stir in the flour and mix in the wine and stock gradually.
6. Add the cranberry sauce and all the remaining ingredients.
7. Bring to boil and stir.
8. Transfer the mixture to the slow cooker pot, cover with the lid and cook over high heat for 5 to 7 hours.
9. To make the sauce thick, pour the mixture into a saucepan and bring to boil for 5 minutes.
10. Serve the lamb with green beans and sweet mashed potatoes.

For Iamb shanks with lemon.

Use the instructions above. Fry 2 sliced of white onions, mix it with 200 ml (6fl oz) dry white wine, 4 teaspoons coriander seeds, bay leaves, lamb stock, pared rind of 1 lemon and 2 teaspoons of honey. Season and bring to boil. Pour the mixture over lamb and follow the instructions above on how to cook.

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