Autumn is a beautiful time of year, now is the time to get out the slow cooker for soups and stews. I prepare the slow cooker in the morning before work and come home to a hot tasty dinner enjoyed with the family... so easy!
1 large carrot
2 sweet potatoes
1 large zucchini
1 large potato
2 Organic Lamb Shanks
Jar of tomato Passata
S & P
Apple cider vinegar
Moroccan spices (Turmeric, Harissa and Paprika)
1/2 red onion
Chop all vegetables except onion and leek and place in slow cooker - in our cool climate you can even put the chopped vegetable in the slow cooker to sit overnight while you are preparing dinner to save time in the morning. Fry up leek and onion in some butter or ghee and olive oil.
Add some spices such as Turmeric, Harissa and Paprika and fry for a couple of minutes then add to slow cooker. Now brown your lamb shanks (use the same pan), add to slow cooker with passata, salt, pepper and some boiling water. Add a splash of apple cider vinegar, this is used to draw out minerals and gelatin from the bones. The trick with a slow cooker is to add enough water to cover meat and vegetables but not too much as it will dilute down the flavors.
Leave to cook on low heat all day then serve with rocket, Yoghurt, black currants and pistachios, sprinkle with more Harissa. Freeze extras for another quick and easy dinner or take left overs to work.