- 2 tablespoons olive oil
- 4 pieces Lamb, shanks
- 125 grams Flour, Plain
- 2 --- onion, medium
- 2 --- carrot, medium
- 4 level teaspoon garlic paste
- 2 tablespoons tomato paste
- .25 litre red wine
- 2 tablespoon stock paste
- .5 litre water
- 2 cans tomatoes, crushed
- 1 stalk rosemary, fresh
Heat half the oil in a large frying pan. Season lamb with salt and pepper. Cook lamb over high heat until browned all over; transfer to the bowl of a slow cooker/tupperware pressure cooker)
Add remaining oil to the thermie bowl with onions, carrots and garlic; chop for 3 mins on 3 then cook at 60 degrees for 2 minutes or until the onion is starting to soften. Add the tomato paste and the wine to the bowl; cook, for a further minute.
Stir in stock plus 500mls water, undrained tomatoes, sugar and rosemary. Mix, then pour over the lamb in the slow cooker, making sure the lamb is covered by the liquid.
Cover; cook for 6-8 hours on the low setting or until lamb is soft and falling off the bone. Remove the lamb from the slow cooker; cover to keep warm. Pour sauce into saucepan and let reduce for 15 minutes or until sauce thickens slightly.
Serve the lamb with the sauce, mash potato and steamed green vegetables, if desired.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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