2 tablespoons olive oil
4 lamb shanks, about 375 g (12 oz) each
625 g (14 lb) new potatoes, scrubbed and thickly sliced
2 onions, sliced
3-4 garlic cloves, finely chopped
300 ml (2 pint) white wine
150 ml (4 pint) lamb stock
1 tablespoon clear honey
1 teaspoon dried oregano
75 g (3 oz) preserved lemons, cut into chunks
75 g (3 oz) green olives (optional)
salt and pepper
chopped parsley, to garnish


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the lamb and fry, turning, until browned on all sides.
2.Arrange the potatoes in the base of the slow cooker pot, then put the lamb on top. Add the onions to the pan and fry until softened, then mix in the garlic.
3.Add the wine, stock, honey, oregano and a little salt and pepper and bring to the boil.
4.Pour over the lamb, then add the lemon and olives, if using. Cover with the lid and cook on high for 5-7 hours or until the potatoes are tender and the lamb is almost falling off the bone
5.Spoon into shallow bowls and sprinkle with parsley. Serve with a green salad, if liked.
6.FOR SLOW-COOKED LAMB SHANKS WITH PRUNES, fry the lamb as above and add to the potatoes.
7.Fry the onion and garlic with 3 diced streaky bacon rashers, then mix in 300 ml (2 pint) red wine, 150 ml (4 pint) lamb stock, 1 tablespoon tomato purée, 75 g (3 oz) ready-to-eat pitted prunes, a small bunch of mixed herbs and salt and pepper. Cover and cook as above.

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