My brother-in-law gave us a slow cooker, and I used it for the first time.

Slow-cooked lamb with thyme and rosemary

2 lamb shanks (or more), marinated in salt, pepper, paprika and cayenne pepper
Chopped carrots
Chopped celery
Chopped onions
Chopped tomatoes
3 cups of beef stock
Sprigs of thyme and rosemary
Salt and pepper to taste

Optional: I didn’t add this but you can also throw in potatoes. If you want it tomatoey in flavour, just add some tomato paste.

6 hours later…

We ate our lamb with Kutjera Sauce on the side. It’s a lovely blend of bush sauce made from desert raisins. You can check out the whole range of native bush food, made and grown by the Aboriginal communities here. I’d totally recommend this sauce!

This entry was posted on Sunday, January 16th, 2011 at 9:24 am and is filed under In the kitchen. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.