20ml Extra Virgin Olive Oil
4 (1kg) lamb shanks, Frenched
1 onion, cut into quarters
1 stalk celery, cut into batons
2 carrots, cut into batons
2 sprigs of rosemary
1 strip of orange peel
750ml red wine
1 cup chicken, beef or lamb stock
Salt and pepper
450g button mushrooms, halved
6 whole French shallots, peeled
Parsley, finely chopped
Ideally, start this recipe the day before. Bring the wine and port to the boil for 8-10 minutes to cook off the alcohol and reduce. Cool to room temperature. In a large non-metallic bowl add the shanks, onion, carrots, celery, rosemary, orange peel and cooled wine and port. Cover with cling film and marinate overnight, or for up to 48 hours.
Preheat the cook4me. Remove the shanks from the marinade and pat dry with some paper towel.
Heat the oil in the cook4me and dust the meat with flour and then sear in batches ensuring they are well coloured on each side. Season the meat on each side with salt and pepper and then remove.
Now strain the vegetables and herbs, reserving the liquid. Add the vegetables and cook for 5-8 minutes. Place the shanks back into the pot with its juices and pour in the wine and port mixture. Season with salt and pepper, then add the stock, mushrooms and shallots. Seal the cook4me and cook for 45 minutes*.
*If cooking on the stovetop, cover the pot with a lid and cook on low for 3 hours.
Once cooked, arrange the meat, carrots, mushrooms and shallots into a platter. Reduce the sauce until it thickens slightly. Adjust seasoning then pour over shanks through a sieve. Sprinkle with fresh parsley.
PDF of this recipe available to download here.