Recipes continued
Lamb Shanks
Serves 6
6 lamb shanks, excess fat trimmed ½ cup plain flour
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, crushed
½cup red wine 2 sprigs rosemary
800g can crushed tomatoes
Mashed potato, to serve
1.Dust the lamb shanks in flour. Using the Browning mode, heat the oil on SEAR. When
2.Add onion, carrot, celery and garlic to the pan. Cook, stirring occasionally for about 3 minutes or until softened. Add the wine and return the lamb shanks to the pan.
Add rosemary and tomatoes.
3.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours.
4.Serve with mashed potato.
Garlic and Rosemary Lamb
Serves 6
1.2kg lamb leg chops ½ cup plain flour
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1 red capsicum, finely chopped
1 cup white wine
2 cups beef stock
2 tablespoons tomato paste
¼cup balsamic vinegar 4 cloves garlic, crushed 2 rosemary sprigs
¹⁄³ cup finely chopped fresh parsley Cous cous to serve
1.Dust the lamb in flour. Using the Browning mode, heat the oil on SEAR. When
2.Add onion, carrot, celery and capsicum to the pan. Cook, stirring occasionally for about 3 minutes or until softened. Add the wine and return the lamb to the pan. Add stock, tomato paste, vinegar, garlic and rosemary.
3.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours.
4.Remove rosemary sprigs and stir through parsley. Serve with couscous.
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