- 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.