1 large brown onion, chopped
2 large carrots, chopped into 1½ cm chunks
2 celery stalks, chopped into 1½ cm chunks (reserve the leaves – you’ll add them later)
1½kg lamb shanks
2 garlic cloves, crushed
400g can chopped tomatoes
½ cup beef bone broth (or use beef stock or one cup of water with some stock powder)
A dash of apple cider vinegar or extra stock
1 tbsp tomato purée
1 bay leaf
A few sprigs of thyme or a good dash of dried thyme
½ tsp sugar
1 tsp cinnamon powder
3 tsp chopped preserved lemon, or finely grated lemon rind
1 Place the onions, carrots and celery in a slow-cooker (capable of holding around 4½ litres).
2 Arrange the shanks on top.
3 Add the remaining ingredients and stir gently to combine.
4 Put the lid on, then cook for four hours on high or eight hours on low.
5 In the final 20 minutes, add the cinnamon powder and celery leaves.
6 Garnish with the chopped preserved lemon or grated lemon rind and serve.