Ingredients
2 Tbsp olive oil
4 lamb shanks, French trimmed (2kg)
1 brown onion, roughly chopped
250g middle bacon rashers, roughly chopped (about 3cm pieces)
¼ cup plain flour
1 Tbsp tomato paste
3 cloves garlic, finely chopped
2 tsp paprika
¾ cup chicken stock
200g button mushrooms
200g swiss brown mushrooms
6 large portobello mushrooms, halved
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp sour cream, plus extra, to dollop (optional)
Cooked pappardelle pasta and chopped flat-leaf parsley leaves, to serve
Method
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Heat half of the oil in a large frying pan on medium-high. Cook lamb, in 2 batches, for 6-8 minutes, or until browned all over. Transfer to a plate.
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Heat remaining oil in same pan. Cook chopped onion, stirring occasionally, until softened. Add bacon. Cook, stirring, for 3-5 minutes, or until browned. Add flour and cook for 1 minute. Add tomato paste, garlic and paprika. Cook for 1 minute, stirring to coat.
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Transfer onion mixture to the bowl of a 5.5L slow cooker. Stir in stock, then mushrooms. Add lamb. Season, then cover with lid. Cook on HIGH for 4 hours (or LOW for 8 hours), or until lamb is tender.
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Transfer lamb to a plate. Stir sour cream into sauce in slow cooker bowl. Sit lamb and sauce on top of cooked pasta. Dollop with extra sour cream, if desired. Garnish with chopped parsley. Serve.