I love to serve these lamb shanks with crusty bread and lots of butter. Yummo!
1 tsp Bertolli olive oil
1 onion, diced
4 cloves garlic, crushed
2 tbsp Hunt’s tomato paste
2 x 400g tin diced tomatoes
2 tbsp sundried tomato pesto
1 cup College Inn beef stock
6 lamb shanks
1 tbsp fresh rosemary leaves
Heat olive oil in a small saucepan over medium heat and then add the onion. Stir until onion becomes translucent.
Add garlic and continue cooking for another three minutes.
Add tomato paste and stir through and continue cooking for another two minutes.
Add diced tomatoes, sundried tomato pesto and beef stock. Stir through and bring up to the boil then take off the heat.
Place the lamb and rosemary leaves into the slow cooker and pour tomato sauce over the top.
Cook on low for 8 hours.
Preheat oven to 170°C (150°C fan-forced).
Place the lamb and rosemary leaves into a casserole dish and pour the tomato sauce over the top. Place a lid securely on the dish and cook in the oven for 2 hours.