COMFORT CASSEROLE
A beautiful, shredded lamb and vegetable casserole. Start with lamb shanks and finish with YUMMMMM!
Equipment
- 6L slow cooker
Ingredients
- 4 lamb shanks
- 1 Onion diced
- 2 large carrots, cut in julienne strips - I use 2 cups frozen, cut & ready to use
- 1 large handful of fresh green beans, tipped and cut
- 2 cups diced sweet potato
- 2 x 400g cans of diced/crushed tomatoes
- 1 cup beef stock liquid
- 1 tbsp Vegemite
- 1 tbsp dried rosemary
- 2 tbsp Gravy powder - I use Maggi Rich gravy powder
- 1 x 410g can of baby potatoes, drained
- 1 x 400g can of whole champignon mushrooms, drained
To Serve:
- 1 large crusty baguette bread stick, sliced and buttered
Instructions
- Add lamb shanks to the slow cooker and top with onion, carrots, beans and sweet potato
- In a jug combine tomatoes, rosemary, vegemite, stock and gravy powder and pour over the shanks and vegetables already in the slow cooker
- Cook on HIGH for 5hrs. Remove lamb shanks. Shred meat from the bones. Discard bones and return just the meat to the slow cooker. Stir gently to combine well.
- At this point add the potatoes and mushrooms. You may halve the potatoes if you prefer, or leave them whole.
- Cook on LOW for 2hrs
- Serve with buttery slices of crusty baguette
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