Ingredients
4 Lamb Shanks 2 red onions, finely sliced
1 garlic bulb, cloves separated
2 fresh rosemary sprigs
400g can chopped tomatoes 20ml Balsamic vinegar
Small glass of Red wine
200ml lamb or chicken stock
Method
Place the onion, half garlic cloves and rosemary in the slow cooker. Add the tomatoes, vinegar, wine and stock. Season and stir well to mix together.
Add the lamb shanks to the slow cooker, making sure that they are almost completely covered in the sauce.
Cover with a lid and cook on the low setting for 8 hours. Skim off any fat that has risen to the surface,
When the lamb shanks are ready, steam 1 large kumara until soft and make a mash with butter
Crush and finely chop the remaining garlic cloves finely.
Heat oil in pan and fry garlic until lightly brown and crispy, stir this into the mash.
Heap one spoon of the Garlic mash onto plate with 1 Lamb Shank placed on top.
Season with salt & pepper and serve.
Enjoy
KB and Whitesnake
