Slow-Cooked French Onion Cream Lamb Shanks

1. Arrange the sliced onions in the base of a slow cooker. If using celery and carrots, scatter
   them amongst the onions.
2. Place the lamb shanks on top of the onion mixture
3. Sprinkle over the French onion soup mix, then add the thyme sprigs. Pour the chicken stock
   over and around the lamb.
4. Cover and cook until the lamb is tender and falling away from the bone.
5. Cooking times

   ● Low: 8 hours

   ● High: 5 hours

6. As the lamb cooks, the onions will soften and collapse into a rich, jammy base that forms the foundation of the sauce.
7. In the final 20–30 minutes of cooking, stir through the thickened cream to create a silky French onion gravy.
8. Serve the lamb shanks generously spooned with sauce over parmesan polenta, or even over pasta or brown rice, alongside wilted greens. Finish with fresh thyme leaves and cracked black pepper if desired.

Choose a snug pot or tray
Keeping the shanks close together helps them stay moist and evenly braised while cooking

The sauce should reduce naturally
If the braising liquid feels too thin at the end, remove the shanks and uncover the slow cooker forthe final 20 minutes to let it reduce slightly before adding the shanks back into the sauce.

Bone-in equals flavour
The lamb bones add richness and body to the sauce as they cook low and slow and add nutrients to your dish. Win win.

Perfect make-ahead meal
Shanks can be cooked a day ahead and gently reheated — ideal for entertaining without the stress.