Submitted by Tanya Kingston
Lamb Shanks
Serving: 4
Ingredients
- 4 Lamb Shanks
- 1 410g Tin of Tomato Puree (or diced tomatoes if you prefer a chunkier sauce)
- Garlic, minced
- Onion, finely diced
- 1/4 cup Red Wine Vinegar
- 1 cup Beef Stock
- 2 tbs Tomato Paste
- Rosemary
- Thyme
- 3 tbs Cornflour
- Water
Instructions
- Place lamb shanks in slow cooker. Combine all other ingredients (except for cornflour and water) in a bowl and whisk to combine. Pour sauce over lamb. Cook for 8 hours on low. When cooked remove lamb shanks. Mix cornflour with a little water and use to thicken the sauce to your desired consistency. Serve with mashed potato or other vegetables of your choice.
- (My apologies for the messy plate in the photo, my husband barely gave me a chance to take the photo let alone clean the plate as he was too eager to eat it - first time I have cooked him lamb as I don't eat it)
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This was awesome, easy to chuck together. I added a heap of chopped rosemary which was delish and the flavour really came through (but still subtle). I didn’t add or use the cornflour. The left over sauce will be used for pasta sauce later in the week = happiness
This was my first ever recipe in my slow cooker, I chose this because of its simplicity and it was amazing!! I sent out some pictures and everyone immediately wanted to come around for dinner!!