some recipes suggest browning the meat/shanks first before placing them in the slow cooker, but I prefer the quick method. just throw everything in, set it on LOW, and leave it for the whole day. you know when the shanks are cooked to perfection; the meat will just fall away from the bone.
First published at www.transformationcookbook.com
Ingredients:
6 lamb shanks, french (small cut)
1 sweet potato, diced
2 brown onions, chopped
6 celery stalks, finely chopped
2 x 400g cans diced tomatoes
4 garlic cloves, finely chopped
2 tbsp soy sauce, salt-reduced
3 tbsp italian mixed herbs
salt & cracked pepper
Step 1: place half of the chopped sweet potato, onion and celery into the slow cooker, add the shanks and top with the rest of the vegetables.
Step 2: in a bowl, add tomatoes, garlic, soy sauce, herbs and salt & pepper and mix together well.
Step 3: pour over the shanks and vegetables, cover and cook for 8-10 hours on LOW.
Tip:
• the longer the cooking time the better
• garnish with chopped parsley
