Each month we will be posting a Recipe of the Month, taken from our fantastic Cooking for One book which is available to purchase here on our website and from a number of local stockists.
All profits from the sale of Cooking for One will be donated to Cruse Bereavement Support whose work in supporting bereaved people is invaluable.
This month: Lamb Shank in Tomatoes and Red Wine
Few sprigs of fresh rosemary
1 clove garlic
1 small onion or two shallots
1 carrot
1 celery stick
50ml hot water
¼ lamb stock cube
1 tsp coconut oil
1 lamb shank
Small tin (220ml) chopped tomatoes
¼ tsp dried oregano
50ml red wine
Preparation
Remove rosemary from the stalks, discard stalks and finely chop the
rosemary until you are left with approx. 1 tsp rosemary.
Peel and finely chop garlic, onion and carrot.
Top and tail celery, discarding any stringy bits, cut into small slices
¼–inch thick.
Dissolve the stock cube in the boiling water and stir.
Method
Melt the oil in a medium-sized pan. Add the rosemary and garlic along with the lamb shank, and brown the lamb on all sides.
Transfer the lamb, garlic and rosemary to the slow cooker, discarding
the oil.
Add the onion, carrot, celery, tomatoes, oregano, stock and wine to
the slow cooker.
Turn the slow cooker onto high. After 20 minutes turn the slow cooker down to low and leave for several hours, according to your slow cooker’s instructions.
Serving Suggestion
Serve with mint sauce, mashed potato and peas or green beans.
