- 4 small lamb shanks or lamb forequarter pieces
- 1 carrot, finely chopped
- 1 cup lentils, rinsed
- 2 celery sticks, finely chopped
- 2 cloves of garlic, crushed
- ½ cup red wine
- 400 g tin chopped tomatoes with herbs
- 2 tsp mixed herbs
- 2 tsp chilli flakes
- Salt & black pepper to taste
Method
- Spray slow cooker with oil and set to low.
- Add the shanks or forequarters
- Place all other ingredients, except the salt & pepper, in a bowl and mix together. Pour over the meat.
- Cover and cook on low for 9 to 10 hours - stirring half way through.
- Season with salt & black pepper (Suggestion: serve with peas & mashed potato).
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