See link to dumpling recipe for pairing if desired. Note the slow cooker method below.
In a very large saucepan with a closely fitting lid, place shanks, bouquet garni, rosemary, thyme, stock cubes and salt, cover with wine and enough water to cover shanks. Bring to the boil, cover and simmer gently for 45 minutes. Add vegetables and simmer a further 45 minutes.
If pairing with dumplings prepare them and place on top of simmering stew, cover closely and simmer for exactly 20 minutes without lifting lid. Remove dumplings and shanks onto a serving dish, keep warm. Mix cornflour to a thin paste with cold water and thicken stock and vegetables (add cornflour mixture to saucepan away from heat). Return to the boil and spoon over shanks. Sprinkle with parsley.
This recipe, without the dumplings, is suitable for cooking in a slow-cooker. I combine all ingredients in the cooker and set on low for 6-8 hours. I then remove the shanks to a plate and separate the meat from the bones. Pour most of the liquid and veges from the slow cooker into a large saucepan. Return the meat to the slow-cooker to keep warm. Place the saucepan on the stove and bring to the boil. Reduce heat until the liquid is nicely simmering. Place the prepared dumplings on top, place on the lid and leave to simmer for exactly 20 minutes without lifting the lid. When done, remove the dumplings and thicken the liquid in the pan by adding the blended cornflour and stirring over heat. Return the meat, combine well and serve with the dumplings.
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 308 (45%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 180mg||55 %|
|Sodium 300.5mg||10 %|
|Potassium 868.9mg||23 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 35.8g|
|Protein 49.1g||70 %|
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Calories per serving: 684
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