Lamb shanks are not something that is typical on my monthly meal plan but I thought I’d give this recipe a try. I am so glad that I did! These shanks come out of the slow cooker tasting devilishly tender and juicy. The meat is literally falling off of the bone. Talk about a yummy piece of meat!. Your family will devour this meal., I promise you that much. Check out what my pals over at Kidspot had to say about this recipe:
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 yummy warming casserole.
I love to serve these lamb shanks with crusty bread and lots of butter. Yummo!
1 tsp Bertolli olive oil
1 onion, diced
4 cloves garlic, crushed
2 tbsp Hunt’s tomato paste
2 x 400g tin diced tomatoes
2 tbsp sundried tomato pesto
1 cup College Inn beef stock
6 lamb shanks
1 tbsp fresh rosemary leaves
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 the slow cooker and pour tomato sauce over the top.
Cook on low for 8 hours.
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.