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Mediterranean Braised Lamb Shanks Serves 4
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15ml vegetable oil
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4 small lamb shanks
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1 large red onion, roughly chopped
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1 medium carrot, peeled and chopped
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2 cloves garlic, chopped
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400g tin chopped tomatoes
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15g roughly chopped fresh Oregano or 10g dried Oregano
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250ml red wine
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30g tomato purée
1.
Heat a suitable frying pan until hot, add the oil, then sauté the lamb shanks until browned on all sides.
2.
Place the lamb into the stoneware, add the remaining ingredients and stir well to combine.
3.
Cover and cook on Low for 8-9 hours or High for 6-7 hours.
4.
Thicken the sauce if required with a little cornflour mixed with water. Serve with roasted root vegetables and couscous.
Nutty Apple Crumble Serves 4
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150g plain flour
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50g rolled oats
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100g light brown sugar
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3g ground cinnamon
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2g ground nutmeg
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150g butter, cut into cubes
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125g chopped walnuts
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50g caster sugar, or to taste
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20g cornflour
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2.5g ground ginger
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2.5g ground cinnamon
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800g cooking apples - peeled, cored and sliced
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30ml lemon juice
1.
Place the flour, brown sugar, oats and spices into a large mixing bowl. Add the cubed butter and rub with your
fingertips until a mixture that looks like crumbs is formed. Stir in the chopped walnuts and set aside.
2.
Set aside one spoonful of the caster sugar then combine the remaining sugar, cinnamon and ginger in a small bowl.
3.
Place the prepared apples into the stoneware bowl in layers, sprinkling each layer with the sugar and spice mixture.
4.
Mix together the reserved caster sugar, cornflour and lemon juice then pour it over the top layer of apples.
5.
Top with the crumb mixture, fit the lid and cook on Low for 4-5 hours or High for 2-3 hours (or until the apples are
tender).
6.
Once the cooking time has finished, partially remove the lid for about 30 minutes to allow the crumble topping to
become firm. Serve with vanilla ice cream or hot creamy custard.
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