Some time ago I was fortunate to see a recipe over at Proud Italian Cook, that looked absolutely delicious! It was neck bones with spaghetti , which doesn't sound too good...but let me tell you. It was!
So I made it with lamb necks and it was just as good as I'd hoped. This week though, I had some shanks in the freezer, so decided to use those instead....and it was again, delicious.
This time I roasted the shanks for about 45 minutes, just to get them browned and caramelized... then I browned some onions in a pan and added a can of diced tomatoes, a few sliced mushrooms, some garlic, a good dollop of tomato paste, a teaspoon of sugar and some pepper and salt and let it bubble away for a few minutes while the shanks roasted.
Then it all went into the slow cooker for about 4 hours on high.
I served it with crusty bread and spaghetti.
There were no leftovers.