Lamb Shank and Vegetable Recipe
Nice hot filling meal for cold winter weather – enjoy. Serve with steamed vegetables such as pumpkin, broccoli, beans and peas.
2 lamb shanks
440g can salt reduced tomato soup
440g no added salt canned tomatoes
1 clove garlic, crushed or finely chopped
1 onion, finely chopped
2 carrots, halved and finely sliced
3 celery sticks, finely sliced
2 tspn dried basil
pepper to taste
In a slow cooker or large casserole dish, place all the ingredients. If slow cooking, place in cooker and follow instructions. If baking in the casserole dish, bake in the oven at medium heat for 1 ½ to 2 hours until lamb is tender and ready to fall from the bone.
Energy 2000kJ, protein 53g, fat 17g, carbohydrate 28g, fibre 9g, sodium 630mg.