Ingredients

3 slices bacon, diced

4T flour

1T olive oil

1T rosemary, crushed

2 dried thai chilies, crushed

salt and pepper

4 lamb shanks, trimmed

1 small onion, diced

2 stalks celery, diced

1 large carrot, diced

1/2 red pepper, diced

2 cloves garlic, crushed

2T balsamic vinegar

2T anchovy paste

1 glass white wine

1 large can crushed tomatoes

2T tomato paste

Preparation

  1. In a large skillet cook bacon on medium low heat until crisp. Remove to slow cooker. Combine flour, rosemary, chiles, two good pinches of salt and grindings of pepper. Dust each lamb shank in the mixture.
  2. Add olive oil to the pan and brown shanks on each side over medium heat. Remove and place in one layer in slow cooker.
  3. Add onion, celery and carrot and cook for 3 minutes to soften. Add garlic and cook another minute. Add balsamic and white wine and let it cook to reduce halfways, and remaining ingredients, stir to combine and pour over shanks.
  4. Set slow cooker on high for 3-4 hours or low for 8 hours.
  5. Can be made a day ahead, separate sauce from shanks when storing and spoon the fat off the sauce if necessary.