Slow cooked lamb shanks that just fall off the bone!
These will be the easiest lamb shanks you ever cook! They are a busy Mum’s best friend, just set and forget!
The sweet potato gives them a rich sweetness that even your pickiest eater will love. Loaded with veggies this is the perfect Winter warmer dinner. I have used my home made tomato pasta sauce in this recipe as I always have some in my freezer, if not you can use store bought passatta or even replace the cup of tomato sauce and cup of water with one tin of crushed tomatoes, whichever you have on hand.
If your lamb shanks looked extra fatty you may want to skim some of the fat off before you serve it. I will be posting the perfect recipe for using up leftovers from this dish so keep an eye out for that!
Slow Cooked Lamb Shanks
- 2 lamb shanks
- 1 onion, diced
- 1 clove garlic, crushed
- 1 stalk celery, diced
- 1 carrot, diced
- 1 medium eggplant, diced
- 1 large sweet potato, diced
- 2 bay leaves
- 2 tsp cumin powder
- 2 tsp dried oregano
- 1 cup passatta (home made tomato pasta sauce)
- 2 tbsp. apple cider vinegar
- salt and pepper
SLOW COOKER METHOD
Place all ingredients into slow cooker and cook on low for 8 hours.
Pre heat oven to 170°C.
Place all ingredients into a large casserole pot with a lid and cook for 4 hours.
Remove bones, bay leaves and separate meat with a fork.
Serve over creamy mashed potato or pasta.