Slow cooker recipes are a busy mum’s best friend. This easy slow cooker recipe combines the delicious flavours of lamb shanks and a rich tomato sauce to make a warming casserole.
Source: kidspot.com.au
Serves 6
INGREDIENTS
- 1 tsp olive oil
- 1 onion (diced)
- 4 garlic cloves (crushed)
- 2 tbs tomato paste
- 2 x 400 g canned diced tomato
- 2 tbs sun-dried tomato pesto
- 1 cup Massel Beef Style Liquid Stock
- 6 lamb shank
- 1 tbs fresh rosemary
Instructions
- 1. Heat olive oil in a small saucepan over medium heat and then add the onion. Stir until onion becomes translucent.
- 2. Add garlic and continue cooking for another three minutes.
- 3. Add tomato paste and stir through and continue cooking for another two minutes.
- 4. Add diced tomatoes, sundried tomato pesto and beef stock. Stir through and bring up to the boil then take off the heat.
- 5. Slow cooker: Place the lamb and rosemary leaves into the slow cooker and pour tomato sauce over the top.
- 6. Cook on low for 8 hours.
- NOTES
- Conventional oven: Preheat oven to 170°C (150°C fan-forced).
Place the lamb and rosemary leaves into a casserole dish and pour the tomato sauce over the top. Place a lid securely on the dish and cook in the oven for 2 hours.
