Slow Cooker Lamb Shanks with Vegetables

A nourishing slow cooked lamb shank with vegetables will warm you up this winter! 

The lamb shank is rich in collagen and fat with a lot of flavor. The best way to cook the meat is slowly and at low temperatures. A very smooth, tender and very tasty dark meat after hours of slow cooking.

Serves: 2

Equipment: Slow Cooker, 6.5 liter

Ingredients

• 850 grams, 2 pieces lamb shank
• 5 cups water
• 1 cup boiling water, for dissolving beef stock cube  
• 1 piece Massel beef stock cube
• 1 cup tomato passata
• 2 stalks celery, sliced
• 3 pieces carrots, sliced
• 4 pieces cocktail potato, skin on
• ¼ cup plain flour
• 2 tablespoons brown sugar
• 5 pieces fresh bay leaves
• 1 teaspoon freshly ground pepper
• 1 teaspoon iodised salt

Method

1. In the plastic bag place the lamb shank, flour, freshly ground pepper and iodised salt. Then shake until the lamb shanks is coated.
2. Heat the oil in the pan. Brown the lamb shank, all over about 10 minutes approximately.
3. Place the carrots, celery, potatoes, onion and garlic in the slow cooker. 
4. After browning the lamb shank place it in the top of the vegetables.
5. Add the tomato passata, dissolved beef stock cube, water, brown sugar and fresh bayleaf.
6. Cover the slow cooker and cook in high for 4 hours.

Note: Leftover stew better the next day!

Psalm 122:6
Pray for the peace of Jerusalem: they shall prosper that love thee.

Mrs. Shirley Simmons