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14
Lamb Shanks in a Tomato Pesto Sauce
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4 Serves 6
Olive oil 1 tablespoon 2 tablespoons
French cut lamb shanks, trimmed of any visible fat 4 large 6 large
Spanish onions, sliced 1 medium 1 large
Button mushrooms, sliced 200g 300g
Garlic cloves, crushed 3 4
Canned tomatoes, chopped 400g 800g
Tomato paste 2 tablespoons 3 tablespoons
Pesto 2 tablespoons 3 tablespoons
Red wine
1
⁄2 cup/ 125ml 1 cup/ 250ml
Sweet sherry or maderia 3 tablespoons 4 tablespoons
Beef stock cubes, crumbled 2 4
Fresh rosemary, chopped 2 teaspoons 1 tablespoon
1. Heat oil in a non-stick pan. Cook two to three shanks at a time, over a medium heat,
until well browned on all sides. Drain on paper towels.
2.Add onion to the pan. Cook over medium heat, until onion is just soft. Stir in
mushrooms and garlic, cook for 2-3 minutes.Add tomatoes, tomato paste, pesto, wine,
sherry, stock cube and rosemary.
3. Place shanks and tomato mixture in the Slow Cooker, Cover and cook on HIGH 4-6
hours or AUTO 8-9 hours.
Serving suggestion: Serve with Mashed Potatoes
Easy Osso Bucco
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Lean veal shanks, 4 cm thick
8
12
Plain flour 2 tablespoons 3 tablespoons
Olive oil 2 tablespoons 3 tablespoons