Tomato soup baked lamb shanks
Slow cooked shanks with a savoury cheesy topping
4 - 6
Serves
15 mins
Prep Time
6 hrs
Cook Time
Recipe author
Allyson Gofton
Serve the shanks as they come, straight out of the slow cooker, or jazz up this family favourite by serving the shank meat under an easy savoury bread and cheese crumble.
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Ingredients
6 Quality Mark lamb shanks
2 x 37g packets tomato soup
2 cups beef stock
2 onions
sliced
2 carrots
chopped
teaspoon finely chopped fresh rosemary
Savoury crumble
2 cups breadcrumbs
50g butter
melted
1 cup grated Parmesan cheese
1 teaspoon finely chopped fresh rosemary
Method
To Slow Cook
Oven Cooking Method
To Make Crumble
1
Turn the slow cooker on to low to pre-warm while preparing the ingredients.
2
Mix together the soup powder and stock, stirring until the soup powder has completely dissolved - a whisk is ideal.
3
If wishing to brown the lamb: Heat a dash of oil in a frying-pan and, when hot, brown the shanks well.
4
Put the lamb, onions and carrots into the pre-warmed cooker.
5
Pour over the beef stock mixture and scatter over the rosemary.
6
Season well with pepper and cover with the lid.
7
Cook on low for 6–7 hours or on high for 4–5 hours, or until the meat is meltingly tender and falling off the bone.
8
Serve with plenty of mashed potato and seasonal vegetables.
Nutrition Information per Serving (357g)
Energy
2209kJ (527 kcal)
Protein
41.9g
Total Fat
26.2g
Saturated Fat
14.4g
Carbs
30.1g
Dietary Fibre
g
Sodium
719mg
Iron
3.1mg
Zinc
5.6mg
Vitamin B12
3.5µg
