Slow cooking made easy.

The best of Irish and the Med

Ingredients:
4 Lamb shanks (each cut into 3 or 4 pieces)
4 tbsp plain flour (season with salt and pepper)
4 tblsp oil
2 cloves garlic
2 onions
2 tsp of mild curry powder (optional)
2 tblsp sugar
4 tblsp flour (to thicken)
salt and pepper
2 tins peeled tomatoes
2 tblsp tomato paste
1 tsp salt
1 pinch dried mixed herbs
2 cups of hot water

Preparation:
1. Dust the shanks with seasoned flour
2. Brown the shanks in hot oil in a heavy based frying pan. set aside
3. Saute the garlic and onions in a little hot oil in the large inner pot. Ensure the heat is not too high so that the garlic does not burn. Stir continually
4. Mix the curry powder into the garlic and onion if using
5. Add the tomatoes with liquid, tomato paste, salt , mixed herbs and hot water
6. Bring to boil, stirring continually
7. Add the lamb shanks.Stir,Cover with lid and bring back to boil again , stirring intermittently
8. Adjust heat to maintain a continual gentle boil for 15 minutes, checking and still stirring occasionally
9.Transfer into Thermal-Chef
10. Prior to serving, thicken the liquid and adjust the seasoning to taste with salt and pepper. To do this, remove the lamb shanks. Place the inner pot back onto the heat and bring back to boil, stirring. Add the flour (mixed with a little water to make a paste). Continue to stir until thickened. Then add the sugar and extra salt and pepper to taste
11 Return the lamb shanks to the sauce , bring back to boil and serve and Enjoy!