4 lamb shanks
1x 700ml jar of tomato passata
5-6 cloves of garlic, chopped
1 small handful of rosemary stems
with leaves.
Method
Put in a slow cooker on low for
the day. You don’t have to but I also added 2 chopped carrots, 2 celery sticks
and 1 onion, all chopped. To stretch this out you can add some cooked butter
beans or chickpeas in the beginning. If you want it really saucy add 1 cup of
water or broth at the beginning. I have served with sweet potato mash and
roasted Brussel sprouts and broccoli. When you serve up take the stems of
rosemary out. Any sauce left you can freeze for another day. You can also save to bones to make broth :)
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