Ingredients
1 tsp olive oil
1 onion
diced
4 cloves garlic
crushed
2 tbsp tomato paste
2 x 400g tin diced tomatoes
2 tbsp sundried tomato pesto
1 cup beef stock
6 lamb shanks
1 tbsp fresh rosemary leaves
Equipment
- 1 small saucepan
- 1 slow cooker
- 1 casserole dish
Instructions
- Heat olive oil in a small saucepan over medium heat and then add the onion. Stir until onion becomes translucent.
- Add garlic and continue cooking for another three minutes.
- Add tomato paste and stir through and continue cooking for another two minutes.
- Add diced tomatoes, sundried tomato pesto and beef stock. Stir through and bring up to the boil then take off the heat.
- Place the lamb and rosemary leaves into your cooking vessel (slow cooker or casserole dish) and pour tomato sauce over the top.
- To cook in a slow cooker: Cook on low for 8 hours.
- Alternatively, to cook in a conventional oven: Preheat oven to 170°C. Place the lamb and sauce in a casserole dish, place a lid securely on the dish and cook in the oven for 2 hours.
Notes
Tip
If your lamb looks fatty, skim some of the fat off the top of the dish before serving.
Variation
If you can’t find sundried tomato pesto, substitute sundried (or semi-sundried) tomatoes instead. Four or five pieces of sundried tomatoes finely diced will do the job nicely.
Variation
This is a fairly basic model of slow cooker lamb and you could add vegetables or a cup of pasta to the mix to make it a one-dish wonder! I have thrown in carrots, celery and black olives in the past.
