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 Apple Sauce

Making your own apple sauce in the slow cooker is so easy.


Ingredients

• 10 Large cooking apples
• 250ml Water
• 1 teaspoon Cinnamon
• 150 grams Sugar

Directions

1. Peel, core and chop your apples into rough chunks.
2. Add all the ingredients into the slow cooker and cook on low for 6-8 hours.
3. Serve straight away or pour into sterile spring top jars for storage.

Check back on your slow cooker every few hours to make sure your apple sauce isn’t drying out too much. If it is, just add a little water and stir it in.


It’s as easy as that!

Slow Cooker Chicken Tacos

Deliciously spicy and tangy, if you don't want to make your own spice mix - you could just cheat and buy a spice mix sachet!


Servings
8 servings


Ingredients

• 250ml Chicken stock
• 450 grams Chicken breasts
• 1 tablespoon Dried onions (minced)
• 1 tablespoon Chili powder
• 1/2 teaspoon Salt
• 1 teaspoon Cornflour
• 1/2 teaspoon Dried garlic
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Red pepper flakes
• 1/4 teaspoon Beef gravy granules
• 1/4 teaspoon Dried oregano

Directions

1. Mix your dried ingredients together and dissolve into the chicken stock.
2. Place the chicken breasts in your slow cooker and pour over your spice mix.
3. Cover and cook on auto for 6 hours.
4. Shred the chicken with forks into small chunks and serve with tacos.