Ingredients:
3 lamb shanks
About 2 TSP coarse salt
2 stalks celery, chopped
3 sprigs rosemary
2 carrots, peeled and chopped
1 bulb garlic
1 onion
2 cups dry red wine
2 TBS butter
1 TBS olive oil
Method:
In slow cooker or pressure cooker, metal butter with olive oil.
Peel and roughly chop onion, and peel garlic, adding both to pot.
Add lamb shanks and fry on all sides.
Add remaining ingredients and include 1 cup water, too.
I cooked it for 40 minutes in pressure cooker until tender.
Remove from cooking liquid, place in roasting dish and under oven grill at 180C for approximately 15 minutes or until browned.
While browsing, add the cooking liquid to a pan on high and reduce until thicker.
Enjoy both, warm - served with caulimash and roasted vegetables.
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