Tomato and honey lamb shanks
Slow cooked to perfection.
Proudly supported by 
Get cosy with this slow cooker favourite.
Ingredients
• 400g can diced tomatoes
• 1½ cups prepared beef stock
• 6 trimmed lamb shanks
• 1 onion, sliced
• 2 tblsps honey
Method
-
Pour the tomatoes and stock into a 4.5-litre (medium size) slow cooker insert. Preheat on low.
-
Season the lamb shanks and drizzle with olive oil. Heat a medium frying pan over medium-high heat. Sear shanks in batches until golden brown. Add to slow cooker.
-
Add the onion to the slow cooker and drizzle the shanks with honey. Season with a little extra pepper.
-
Cover and cook on low for 6 hours. Serve with mashed potato, parsnips and seasonal greens if desired.
