Lamb Shanks

Ingredients

• 4 lamb shanks- (I used frenched lamb shanks, but any will do)
• 1/2 bunch cellery-sliced
• 2-3 carrots-sliced
• 1 large onion-sliced
• 1 packet of french onion soup mix
• 1 beef bullion cube
• 1/3 pack of soup mix grains, (lentils, split peas, barley etc. pre-soaked over night and drained)
• worcestershire sauce to taste
• salt and pepper to taste
• enough water to cover all ingredients (at least 1 litre, the more water you add the more soup like the dish.)

**(NB: other vegetables can be added, turnips, swedes and parsnip also taste good. For a lighter tasting soup in spring, I use a Spring vegetable soup mix in place of the french onion, and replace the onion for a leek.)

Directions

Throw all ingredients into your slow cooker, set to auto, place lid on and walk away.
I usually start mine around 8am, and it's ready by late lunch.

This is when I remove the bones, the meat will just fall off, and run a few paper towels over the surface to remove some of the fat from the shanks.