Slow cooked red wine rosemary lamb shank with lentils

Serves: 2

Time: 8 hours

Prep: 10 min

Ingredients:

• 2 lamb shanks

• 1T olive oil

• 1 onion, chopped

• 2 garlic cloves, diced

• 2T tomato paste

• 250ml red wine (light e.g. pinot noir)

• 1T plain flour

• 250ml stock (vegetable, chicken or beef)

• 3 carrots, chopped

• 4 button mushrooms, chopped

• 2 rosemary sprigs

• 1 x 400g can lentils, drained (kidney beans or brown lentils)

• 3 cups peas, frozen

Directions:

1. Preheat slow cooker on low.

2. In a large pan add 1/2 T oil over medium heat. Once hot, brown the shanks for 10 min. Transfer to the slow cooker.

3. Add the remaining oil to the pan and fry the onions and garlic until the onions are translucent. Add and stir in the tomato paste and flour for 1 minute until well combined.

4. Add the red wine and bring to a boil. Continue to stir until the sauce is thickened. Pour into the slow cooker.

5. Add the stock to the hot pan and bring to a boil to heat. Pour into the slow cooker.

6. Add the carrots, mushrooms, rosemary and lentils into the slow cooker.

7. Let the lamb and sauce simmer for 8 hours on low.

8. Once ready to plate, heat the peas in a microwave. Serve with mashed sweet potato.

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