SLOW COOKED LAMB SHANKS IN RED WINE

INGREDIENTS ......4 lamb shanks or knuckles , 4 tbs of minced garlic ,400gm of diced tomatoes ,3 tbs of tomato paste , 1 cup of red wine , 3 tbs of ground majoram , 4 peeled and thinly sliced potatoes ,2 x 300gm can of chickpeas , 2 tbs of tahini, parsley sprigs to serve . Preheat your oven to 200 deg C . Place the lamb shanks coated with the minced garlic in an oven proof dish and bake in the preheated oven for 15 minutes to draw out the fat . Drain on absorbent paper . Discard any liquid fat ,place the garlic coated shanks in your greased slow cooker . In a separate bowl mix together the canned diced tomatoes , the tomato paste , marjoram and red wine , adding this mixture to the shanks . Place your slow cooker on high and cook for 4 hours . Meanwhile cook your peeled and sliced potatoes in salted boiling water , until tender . Now drain , reserving a little cooking water to make a smooth creamy mixture . In a separate bowl drain the chickpeas and puree with the tahini. Mix the mashed potato and chickpea puree together until well combined . Spoon the potato and chickpea puree onto the serving plates and top with the lamb and sauce over top , dressed with a parsley sprig .