• 2 tbsp olive oil
• 400 g French-trimmed lamb shanks
• 75 g plain flour
• 300 g medium brown onions, chopped
• 240 g medium carrots, chopped
• 60 g medium celery, chopped
• 60 g medium fennel, chopped
• 4 cloves garlic, crushed
• 2 tbsp truffles paste
• 1 cup red wine
• 2 cups salt-reduced beef stock
• 1 bouquet garni (see tips)
1. Heat half the oil in a large frying pan. Toss lamb in flour that has been seasoned with salt and pepper; shake away excess.
2. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker. Add remaining oil
to the same pan with onions, carrots, fennel, celery and garlic; cook, stirring, over medium heat for about 2 minutes or until the onion is starting to soften.
3. Add the truffel paste; cook, stirring, for a further minute. Add the wine to the pan; bring to the boil. Stir
in stock and bouquet garni. Bring to the boil pour over the lamb in the slow cooker, making sure the lamb
is covered by the liquid.
4. Cover; cook for 3 hours on the low setting or until lamb is soft and falling off the bone. Remove the lamb from the slow cooker; cover to keep warm. Turn the cooker to the high setting; cook uncovered, for about
30 minutes or until sauce thickens slightly.
5. Remove any fat from the surface. Serve the lamb with the sauce and steamed vegetables, or any
kind of garnish if desired.