Lamb Shanks in the Crockpot

Using a tiny amount of extra virgin olive oil, brown lamb shanks on all sides. (This can mean needing to standing and hold them with tongs for a while). When sufficiently browned, pop them into the crockpot.

 Using the same pan, saute onions, garlic and sliced leek slowly until golden.

 Add to shanks in crockpot, along with a couple of tablespoons of tomato paste, 1/2 cup red wine, chopped carrots, celery and 1 cup of beef stock.

 Let cook for a good long time. (I had it on high for about 6 hours). The longer the more tender the meat.

Serve with steamed green veges, and creamy mashed potatoes with wafer thin slices of paremsan on top. (For mashed potato, cook agria potatoes cut into chunks until they are very soft. Pour off water and add about 2 tabspoons butter. Leave to melt for a few minutes before mashing until no lumps are left. Add a good quantity of cream and then milk if you want it softer. Whip with the masher until it is soft and very creamy.)

A few cherry tomatoes add more colour, texture and flavour.