Slow Cooked Minty Lamb Stew
2 lamb shanks
Bunch of fresh mint
Tsp of dried rosemary
I can of chopped tomatoes
Tablespoon on chicken stock powder
Two onions quartered
Water – fill up empty tomatoes can 1 1/2
Salt and pepper
Place everything in the slow cooker and cook according to your cookers settings, mine took a good 4 hours on high.
Once the meat is falling off the bone take out the meat and bones and a cup of the vegetables then pour the remaining sauce into a saucepan and reduce for 15 minutes on a mid heat. Use a stick blender to blitz the sauce together and add the cup of vegetables back into the mix. Flake the meat from the bones and then add back into the sauce and leave to simmer for five minutes then serve with broccoli puree or a crusty loaf.