Andrew James 1.5L User Manual - Page 12

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Slow Cooker recipes

Lamb Shanks

2 red onions

3 cloves of garlic crushed

2 sticks of celery, finely sliced

1 leek, finely sliced

1 carrot, finely sliced

4 lamb shanks

1 tin of chopped tomatoes

Preheat your slow cooker to the required temperature.

Prepare all the vegetables. Place all the ingredients in the slow cooker, en-

suring that they are combined well and evenly distributed. Make sure the

stock is warm when you add it as this will maintain the temperature.

Set the slow cooker to low and cook for 6-8 hours, until the lamb is tender.

Prior to serving, if your liquid is too thin, stir in 1-2 teaspoons of cornflour,

dissolved in a little water. Turn up the heat for 5-10 minutes to thicken it.

Season to taste before serving.

300ml red wine

3 teaspoons balsamic vinegar

400ml lamb stock

1 bay leaf

Sprigs of fresh thyme and rosemary

Seasoning to taste