equipment

  • 1 slow cooker
  • 1 to snap bags

Ingredients

  • 4 lamb shank cut into pieces
  • 2 tablespoons dried herbs
  • 2 cloves finely chopped garlic
  • 420 g chopped canned tomato
  • 200g champignons halved
  • 1 chopped onion into pieces
  • 3 / 4 cup red wine
  • 1 cup flour
  • 1/2 teaspoon salt and pepper to taste *
  • 200g sour cream

Method

  • STEP 1 Combine flour, herbs, salt and pepper in a plastic bag and shake until well combined.
  • STEP 2 Add the stems and shake until well coated.
  • STEP 3 Put the stems in the slow cooker and add all other ingredients except the sour cream.
  • Step 4 Add a bit 'of water more so that the stems are largely covered, if necessary.
  • STEP 5 Cook on low for about 8 hours.
  • STEP 6 Add sour cream just before serving.

Notes

This is delicious with garlic and sour cream mashed potatoes and seasonal vegetables. I like to crush my potatoes with sour cream, 1 clove of crushed garlic, 1 shallot, green and a good boost of freshly ground pepper. Use 4 small or 2 large lamb shanks, cut into smaller pieces, lamb dried herbs. Chop the onion into eighths.