- SERVES 4
- PREP TIME: 20 MIN
- STOVE TOP TIME: 1 HOUR 45 MINS
- WONDERBAG TIME: 8 HRS
Ingredients:
- 30ml oil
- 2 onions, peeled and chopped
- 4 cloves garlic, chopped
- 1 chilli, chopped
- 4 large lamb shanks
- 30ml balsamic vinegar
- 2 sprigs rosemary
- 4 sprigs thyme
- 4 carrots, peeled and chopped
- 500ml red wine or beef stock
- 2 tins chopped tomato
- 1 tin tomato puree
- 15ml salt
- 15ml pepper
Directions:
- In a frying pan, brown the seasoned lamb shanks and set aside
- In a large pot, heat the oil and fry the onion and garlic until a light golden colour
- Add the chilli and balsamic vinegar and simmer for 2 minutes
- Add the lamb shanks and all the remaining ingredients and bring to the boil
- Turn down the heat and simmer for 1 hour 20minutes
- Place the lid on the pot, and place in the Wonderbag on a cloth or mat and seal
- Leave to cook or 8 hours or overnight
- Serve with mash and roasted vegetables
Source: Wonderbag.