INGREDIENTS

• 4 Lamb Shanks
• 2 Tbsp Garlic Infused Oil
• 4 Rosemary Sprigs
• 500ml Beef Stock (fodmap friendly) (2 Beef Stock cubes dissolved in 2 C warm water)
• 200ml Red Wine
• 3 Carrots, large, chopped into rounds about 1/2 cm thick
• 400g tin Tomatoes, diced
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Tbsp Cornflour

INSTRUCTIONS

1. Add everything into the slow cooker and put the lid on.
2. Cook on high for 4 hours or low for 8 hours.
3. About half an hour before your lamb shanks are finished, add the corn flour into a ramekin or cup and add a small amount of the cooking juices into the ramekin. Mix through until you make a smooth liquid ensuring there are no lumps. Add into the slow cooker and replace the lid.
4. Once ready, serve the lamb shanks, the carrots cooked in the slow cooker, and the cooking juice as a jus.

SERVE WITH

The carrots from the slow cooker, steamed green vegetables, and mashed potatoes.