Ingredients
Lamb Shanks
- 4 Lamb Shanks – Fat Removed
- 1 Jar or approx. 120g of Sun dried tomato pesto
- 1 400g can of Chopped Tomatoes (or Fresh)
- 2 Tomatoes, cut into wedges
- 1 Large Spanish Onion, Sliced
- 500g Mushrooms, Sliced
- 1 cup of Red Wine
- 3 tbsp Sweet Sherry
- 4 Garlic Cloves
- 1 Litre of Beef Stock
- 1/2 tbsp Fresh Rosemary or Thyme
Method
- Heat approx. 1 tbsp of Oil in a nonstick pan. Cook the Lamb Shanks until browned on all sides. Do 2 at a time to allow enough room in pan.
- Add sliced onion and garlic to the pan and cook until translucent/soft.
- Add mushrooms and cook for a further 2 minutes.
- Add Chopped Tomatoes, pesto, paste, red wine, beef stock, sherry and herbs and bring to a simmer.
- Add Shanks to sauce to a slow cooker. Make sure shanks are covered by mixture, add more beef stock to mixture if not.
- Place slow cooker on AUTO for 7 hours.
- Serve on a bed of Creamy Mashed Potato (see Laureldale Pork Rack with Braised Red Cabbage and Creamy Potato Mash recipe)