- 4 Lamb shanks
- 800 grams Chopped tomatoes (2 tins)
- 400 grams Condensed tomato soup (1 tin)
- 2 Scoops of mixed sun dried tomatoes and olives
- 1 jar Roast red pepper pesto
- 250ml Chicken stock
- Put a pan on a medium high heat and brown the lamb shanks on all sides in some olive oil.
- Add the lamb shanks and all your other ingredients with a pinch of salt and pepper to your slow cooker and stir well.
- Cook on auto for 8 hours.
Great served with a creamy mash.