Lamb Shanks With Juniper Cooked in Slow Cooker

4 Lamb Shanks, about 1.5kg in total
2 small red onions, cut into wedges
2 tablespoons plain wholemeal flour
200ml red wine vinegar
500ml vegetable stock
1 tablespoon tomato puree
2 bay leaves
1 teaspoon juniper berries, roughly crushed
1 small cinnamon stick, halved
pared rind of 1 small orange

Preheat Slow Cooker if necessary: see the manufacturer's instructions.
Heat the Fry pan with cooking paper cut to size, add the lamb shanks and fry over med-high heat turning until browned all over. Place into the slow cooker.

Add the onions to the pan and fry for 4-5 minutes or until just beginning to turn brown, use a few splashes of water to steam cook the onion if not using oil.
Stir in the flour. Gradually mix in the vinegar and stock, then add the remaining ingredients. Bring to the boil, stirring.

Transfer to the slow cooker pot, cover with the lid and cook on high for 5-7 hours or until the lamb is beginning to fall off the bone. If you prefer a thick sauce, pour it into a saucepan and boil rapidly for 5 minutes or until reduced by one-third. Serve with mashed sweet potato and green beans.

Number of Servings: 4

Recipe submitted by SparkPeople user BAMY05.