Slow Cooker Lamb Shanks in Red Wine Sauce

A lovely rich slow cooked lamb recipe. Easy to prepare, but sure to impress!

Servings
4 servings

Ingredients

• 4 Lamb shanks
• 2 Celery sticks
• 1 Onion
• 1 Carrot
• 1 handful mushrooms
• 1 Beef stock cube
• 100ml Red wine
• 1 tablespoon Dark brown sugar
• 2 tablespoon Tomato puree
• teaspoon Salt and pepper
• 1 tablespoon Cornflour
• 1 Bay leaf

Directions

1. Lightly brown the lamb shanks in a little olive oil.
2. Dice your celery and onion, and slice your carrots and mushrooms.
3. Place your chopped veg in the slow cooker along with the bay leaf.
4. Position your lamb shanks on top and sprinkle with a good pinch of salt and pepper.
5. Dissolve your stock cube in 150ml or boiling water.
6. Add the wine to the stock and stir in the tomato puree until mixed well.
7. Pour your liquid over the lamb shanks into the slow cooker.
8. Cook on low for 8 hours.
9. After cooking is complete, carefully remove the lamb shanks and keep warm.
10. If you would prefer the sauce to be thicker at this point, pour it into a saucepan, add the cornflour and simmer, stirring all the time until you reach the desired consistamcy.

Delicious with some creamy mash!

Slow Cooker Beef with Red Wine and Shallots

A lovely rich slow cooker beef recipe. Perfect comfort food for cold winter evenings.

Servings
6 servings

Ingredients

• 1 kilogram Braising steak (Or any stewing beef)
• 200 grams Streaky bacon (unsmoked)
• 1 Onion
• 1 Clove of garlic
• 2 tablespoon Plain flour
• 300ml Red wine
• 1 Bay leaf
• 12 Shallots
• 1 Carrot
• Salt and pepper

Directions

1. Peel and chop the onion and carrot, peel and crush the garlic.
2. Trim any fat from the beef and cut into generous bite-sized chunks.
3. Chop the bacon into strips.
4. Put a pan on a medium high heat and brown the beef in a little oil. Then transfer to your slow cooker.
5. In the same pan, fry off the bacon, carrot and onions until the onions have softened and the bacon starts to turn golden.
6. Add the flour and red wine to your pan and mix well.
7. Bring to a slow simmer and then add the bay leaf, shallots with a pinch of salt and pepper.
8. Carefully add the contents of the pan to the slow cooker and give it a good mix.
9. Cook on low for around 8 hours.

Slow Cooker Sausage and Onion Casserole

A highly adaptable recipe and perfect comfort food.


Servings
4 servings


Ingredients

• 1 tablespoon Olive Oil
• 8 Pork sausages
• 2 Medium onions
• 2 tablespoon Plain flour
• 300ml Chicken or Beef stock
• 2 tablespoon Chutney (Your choice!)
• 1 tablespoon Worcestershire sauce
• Pepper

Directions

1. Heat a pan on a medium-high heat and add a lug of olive oil.
2. Brown your sausages and add them to the slow cooker.
3. Finely chop your onions.
4. Turn down the heat slightly, add a little more oil and fry your onions for a few minutes until lightly coloured.
5. Add the flour to the pan and continue to cook for a couple of minutes.
6. Add your choice of stock slowly, stirring all the time to prevent any lumps forming.
7. Bring the heat back up and bring your sauce up to a slow boil, stirring all the time until it starts to thicken.
8. Remove from the heat and stir in your chutney, Worcestershire sauce and a pinch of pepper.
9. Add the sauce to the slow cooker and cook on auto for 6 hours.

Perfect served with some creamy mash.


This recipe is so versatile. By changing the type of sausages, chutney or stock you can completely change the dish. Have fun experimenting!

Slow Cooker Pork and Mushroom Casserole

A little bit more work is required for this slow cooker pork recipe, but it's still quite an easy one. Double concentrated stock is made by using a stock cube, and just adding half the water.


Servings
4 servings


Ingredients

• 700 grams Pork (lean)
• 225 grams Closed cup mushrooms
• 400 grams Chopped tomatoes
• 1 Large red onion
• 1 Green pepper
• 2 tablespoon Plain flour
• 2 tablespoon Tomato puree
• 300ml White wine
• 150ml Veg stock (double concentrated)
• 1 teaspoon Dried sage
• Olive Oil
• Salt and pepper

Directions

1. Finely slice the onion into rings, slice the pepper into finger sized strips, rinse and slice the mushrooms.
2. Trim any excess fat from the pork and cut into thumb sized pieces.
3. Brown the pork in a little olive oil for around 5 minutes – make sure the pork is browned on all sides.
4. Pour the meat and any pan juices into the slow cooker.
5. Add a little more oil to the pan and fry the onions for about 4 minutes, until softened.
6. Add the flour to the onions and stir to cook through.
7. Once mixed, gradually add the wine and stock, stirring all the time to avoid any lumps forming.
8. Pour the entire contents of the pan along with the mushrooms, chopped tomatoes, tomato puree and sage in to the slow cooker and give it a good stir.
9. Cook on auto for 6 hours.

Slow Cooker Lamb Hot-Pot

This recipe cooks the meat on the bone, maximising the succulence and giving a wonderful flavour.

Servings
4 servings


Ingredients

• 3 tablespoon Plain flour
• 8 Lamb chops
• 50 grams Butter
• 2 Onions
• 800 grams Potatoes
• 2 teaspoon Thyme leaves
• 1 tablespoon Worcestershire sauce
• 500ml Lamb stock

Directions

1. This recipe does ask you to transfer your pot into a conventional oven, so please check your unit’s guidelines to make sure it is oven proof.
2. Peel and finely slice your potatoes then cover them with cold water to stop them from going brown.
3. Finely slice your onions.
4. Place the lamb chops in to a large freezer bag, add the flour and shake to coat evenly.
5. Place a frying pan on a high heat and add the butter.
6. Brown the floured lamb chops for 3-4 minutes on each side.
7. Meanwhile, add a third of the potatoes, onions and thyme into your slow cooker and spread out evenly.
8. Arrange the meat on top, adding any juices from the pan as well.
9. Mix the Worcestershire sauce with the stock and add to the pot.
10. Add the remaining onions and thyme and cook on low for 6 hours.
11. After 6 hours, arrange the remaining potatoes on top of the dish and cook on low for a further hour.
12. Pre-heat your oven on it’s highest setting.
13. Melt some butter and use it to brush the potatoes.
14. Transfer the dish to the oven and cook for 30 minutes or until the potatoes are golden.

Serve with beans.

Slow cooker chicken casserole

A lightly spiced chicken casserole recipe. Cooked on the bone but you can buy boneless if you prefer.

Servings
4 servings

Ingredients

• 6 Chicken thighs
• 2 Carrots
• 2 Small potatoes
• 1 Small leek
• 1 Red chilli
• Thyme
• 1 Fennel bulb
• half pint White wine
• quarter pint Chicken stock

Directions

1. Peel and chop your potatoes and carrots, leaving them as chunky as you like.
2. Top and tail your leek before quartering length ways and rinsing, then roughly chop.
3. Finely chop the onion and red chili (de-seed the chili first if you like it slightly less spicy)
4. Brown off the chicken in a pan, with the onion.
5. Pour the meat and veg into the slow cooker, tucking the sprigs of thyme in between (remove these before serving up)
6. Pour some of the white wine into the pan you used to brown the chicken and scrape the bottom before pouring it all into the slow cooker.
7. Pour the remaining wine into the slow cooker and top up with as much stock as you need.
8. Cook on auto for 6 hours.