Slow Cooked Lamb Shanks

• 1 ONION
• 2 CLOVES GARLIC
• 20 ml (1 TBSP) OLIVE OIL
• 1 TBSP PLAIN FLOUR
• 4 × 250 g FRENCH-TRIMMED LAMB SHANKS
• 1 LARGE CARROT
• 1 LARGE STICK CELERY
• 150 g SMALL CUP MUSHROOMS
• 400 g CAN THICK CHOPPED TOMATOES WITH HERBS
• 60 ml BEEF CONSOMMÉ
• SALT AND FRESHLY GROUND BLACK PEPPER
• 4 TBSP CHOPPED FRESH FLATLEAF PARSLEY

Peel the onion and garlic and cut in half. Place the onion and garlic in the bowl fitted with the ultrablade knife chopper and mix on speed 12 for 10 s. Scrape down the sides of the bowl with a spatula.

Replace the ultrablade knife with the mixer, add the oil and launch the P1 slow cook program at 130°C for 5 mins. Place the flour and the lamb shanks in a plastic bag, shake to coat evenly. Peel the carrot and thinly slice.

Thinly slice the celery and mushrooms. Place the lamb, carrot, celery, mushrooms, tomatoes, consommé, salt and pepper in the bowl.

Launch the P2 slow cook program at 95°C for 2 hours, stirring from time to time to make sure shanks are evenly placed.

Transfer lamb to a serving dish, stir in parsley.

TIP Serve with potato mash.