Slow-cooked Lamb Shank Stew With Vegetables
This tummy warmer, time-saver Slow-cooked Lamb Shank Stew recipe is the perfect winter recipe.
Ingredients
- 4 Lamb Shanks
- 4 Carrots
- 4 Celery Sticks
- ½ Butternut Pumpkin
- 1 Brown Onion
- 3 Garlic Cloves
- ¼ cup Tomato Paste
- 2 tbsp Worcestershire Sauce
- 800 g Crushed Tomatoes
- 1 cup Beef Stock
- 1 cup Water
- ½ tsp Dried Thyme
- 4 Dried Bay Leaves
- pinch Salt and Pepper
- 2 tbsp Cornflour
Instructions
- Cut up pumpkin into 2 cm pieces and carrots into ½ cm pieces. Finely dice up the onion and garlic. Put everything in the slow-cooker.
- Combine the tomato paste, liquid beef stock, water, and thyme in a separate bowl and set aside.
- Place the lamb shanks in the slow-cooker, and add the crushed tomatoes and liquid. Add bay leaves. Put on the lid and set to cook for 6 hours on low. See notes.
- In the last hour, remove the lamb shanks, cut away the meat and break up into small pieces. Place meat back into the slow-cooker and stir well.
- At the end combine cornflour with a teaspoon of water, mix well then stir through the stew until thick. And remove the bay leaves.
Notes
Notes:
- Two hours into the cook, you can rotate the lamb shanks if needed. This helps if some of the shanks are not covered.
