I have used Leap farm goat available from the Bream Creek Farmers Market but this would work well with lamb shanks or osso bucco (sliced up beef shanks). And there are big variations in cooking times amongst different slow cookers so allow time for extra cooking if you don’t know yours very well.
2 cloves garlic
4 sprigs thyme
200 ml beef stock
400 gram tomatoes
2 bay leaves
½ teaspoon pepper berries
200 ml red wine
Seal the shanks in a hot pan on all sides and put in the slow cooker. Add the peeled and roughly chopped onion, peeled and crushed garlic, and thyme, stock, crushed tomatoes, bay leaves, cracked pepper berries a pinch of salt and the wine and cook for 4 hours on high. Serve with mashed potatoes, sweet potato and pumpkin or polenta and vegetables.
This recipe is a recipe I developed for my page in the Tasman Gazette, Sorell times and East coast view August edition here is a link for the full page: TGaug15 PROOF9 15 (1)
Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!