Slow Cooker Rosemary & Garlic Lamb Shanks In Red Wine
I love putting my slow cooker to use, there is just something about putting everything in earlier in the day and not being stressed out at witching hour amongst bath time & homework trying to put something healthy together with a screaming baby on hip, or is that just me? Truth be told, i’d be lost without my slow cooker in those first few months of having a baby but it’s the perfect addition to the home kitchen for any busy mum!
This September I had the pleasure of sharing my favourite 30 slow cooker recipes as part of a living on little slow cooker challenge and I wanted to extend the love to the rest of the living on little family. Don’t worry if you missed out on the challenge, i’m working on the eBook to be released next week!
What you need
8 lamb shanks
2 teaspoons of fresh rosemary
2 garlic cloves – finely grated
2 carrots – finely diced
1 brown onion- diced
2 tablespoons of tomato paste
400g diced tomatoes
1 cup of organic red wine
1 cup of broth
1/4 cup of balsamic vinegar
2 tablespoons of honey/coconut syrup/coconut sugar
What to do
Heat a large pan with a little olice or coconut oil
Add lamb shanks and sear until brown. Transfer shanks to slow cooker.
In the pan dry together onion, garlic, herbs, carrots and tomato paste for a few minutes.
Add tomatoes, red wine and coconut sugar, bring to the boil and then allow to simmer.
Pour mix over lamb shanks and cook on low for 6 hours.
Serve with vegetable mash and steamed greens.