Slow-cooked lamb shanks with lemony gremolata

Ingredients (Serves 6-8)

• 4–6 lamb shanks (approximately 1.5kg)
• 1 large brown onion, chopped
• 2 large carrots, chopped into 2 cm chunks
• 3 stalks celery, chopped into 2 cm chunks (reserve the leaves, chopped)
• 600g baby new potatoes, halved
• 2 cloves garlic, crushed
• 1 cup chicken stock or store-bought chicken stock
• Dash of apple cider vinegar
• 1 bay leaf
• 1 tsp fresh or dried thyme
• 1 tsp ground cinnamon

Lemony Gremolata

• ¾ bunch fresh flat leaf parsley, very finely chopped
• 6–8 cloves garlic, very finely chopped
• Grated zest and juice of 2 lemons, or 2 tbsp chopped preserved lemon
• ¼ cup extra virgin olive oil
• 1 tsp sea salt

In The Morning:
Place onion, carrot, celery and potatoes in the slow cooker. Arrange the shanks on top then add the remaining ingredients (except the celery leaves and broccolini) over the lot. Stir a little (no need to mix completely). Put on the lid then cook for eight hours on low or four hours on high.

Before Serving:
In the final 20 minutes, add the celery leaves. Steam the broccolini to serve. Make the Lemony Gremolata by combining all ingredients in a jar and shaking vigorously.
Once you’re ready to serve, remove the shanks and pull the meat from the bones. Serve with the Lemony Gremolata.
Suggested sides: Steamed greens (broccolini works really well) and sweet potato mash.

Preparation time: 10 minutes
Cooking Time: 8 hours on low/ 4 hours on high

For more great slow-cooker meals, check out Sarah Wilson's I Quit Sugar Slow Cooker Cookbook, available now.

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