Greek Style Lamb Shanks
1 Tbsp olive oil
4 lamb shanks
1 onion, thinly sliced
4 tsp coriander seeds, roughly crushed
2 Tbsp plain flour
600ml chicken or lamb stock
150ml dry sherry, dry cider or dry white wine
4 bay leaves
2 tsp honey
salt and pepper
1. Heat oil in a frying pan, add lamb shanks and brown on all sides. Transfer them to the slow cooker pot, arranging them so that they almost stand up with the thickest parts on the bottom.
2. Add the onion to the fry pan and fry, stirring for 5 minutes or until lightly browned. Add the coriander seeds and cook for 1 minute. Stir in the flour then add the stock, sherry, cider or wine, bay leaves and honey. Season with salt and pepper. Bring to the boil then pour over lamb. Cover with the lid and cook on high for 5-7 hours until meat almost falls off the bone. Turn the meat once during cooking if possible.
3. Transfer lamb shanks to a bowl and cover to keep warm. Pour the liquid into a saucepan and boil rapidly to reduce by half. Spoon sauce over lamb shanks and serve with mashed potatoes.