Prep time 20 min
Cooking time 7 hrs
Serves 4

Ingredients

1 tin diced tomatoes
1 tin chickpeas, drained
350ml water
200g brown onion, diced
4 large cloves garlic, chopped
2 handfuls fresh parsley, chopped
2 heaped tsp dried oregano
1 heaped tsp smoked paprika powder
1 heaped tsp sweet paprika powder
1 tsp cumin powder
1 tsp coriander powder
1 flat tsp mild chilli flakes
1 tsp vegetable stock powder
salt and pepper
1kg Borrello lamb shanks (2 large or 4 small shanks)
1 tbsp cornflour

Serving suggestion: Serve with garlic mashed potatoes and steamed green vegetables. Garnish with chopped parsley and a dollop of natural yoghurt. 

Method 

Turn slow cooker on high. Pour tomatoes, chickpeas and water into the slow cooker.

Add onion, garlic and half the parsley. Stir in all the dried herbs, spices, stock, salt and pepper. Add shanks to the bottom of the slow cooker and pour some of the sauce over the top to cover shanks as much as possible. Place the lid on the slow cooker. Turn meat over every couple of hours if possible. Cook for 7 hours or until the meat falls off the bone and the sauce thickens. If you need to thicken the sauce just before serving, mix a tablespoon of cornflour into a small bowl with just enough cool water to make a thin paste. Pour into the slow cooker whilst still cooking on high and stir evenly into the sauce. Replace the lid for 10 minutes. Stir again before serving as suggested.