Tomato soup baked shanks
Serve the shanks as they come, straight out of the slow cooker, or jazz up this family favourite by serving the shank meat under an easy savoury bread and cheese crumble.
- 2 cup fresh breadcrumbs
- 50 g butter, melted
- 1 cup Parmesan or Cheddar cheese, grated
- 1 tbsp fresh rosemary, finely chopped
- 6 lamb shanks, trimmed
- 2 37g packets of tomato soup powder
- 2 Onions, peeled and sliced or diced
- 2 Carrots, peeled and chopped
- 2 cup Beef stock
- 1-2 tbsp fresh rosemary, or 1 tsp of dried rosemary
For the lamb shanks...
- Turn the slow cooker on to low to pre-warm while preparing the ingredients.
- Mix together the soup powder and stock, stirring until the soup powder has completely dissolved - a whisk is ideal.
- If wishing to brown the lamb, heat a dash of oil in a frying-pan and, when hot, brown the shanks well.
- Put the lamb, onions and carrots into the prewarmed cooker. Pour over the beef stock mixture and scatter over the rosemary. Season well with pepper and cover with the lid.
- Cook on low for 6-7 hours or on high for 4-5 hours, or until the meat is meltingly tender and falling off the bone.
- Serve with plenty of mashed potato and seasonal vegetables.
Now for the crumble...
- Preheat the oven to 200ºC. Pull the meat from the lamb shanks and discard the bones. Pull or cut the meat into bite-sized pieces and return to the sauce. Transfer the lamb mixture to an 8-9 cup capacity casserole dish.
- Mix together the breadcrumbs, butter, cheese and rosemary and scatter over the lamb mixture.
- Bake in the preheated oven for 20-25 minutes until the casserole is hot and the crumble lightly golden.