Tomato Soup Baked Lamb Shanks
Slow Cooked Lamb Shanks with Breadcrumb Topping
4 - 6
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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6 Quality Mark lamb shanks
2 x 37g packets tomato soup
2 cups beef stock
teaspoon finely chopped fresh rosemary
2 cups breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon finely chopped fresh rosemary
To Slow Cook
Oven Cooking Method
To Make Crumble
Turn the slow cooker on to low to pre-warm while preparing the ingredients.
Mix together the soup powder and stock, stirring until the soup powder has completely dissolved - a whisk is ideal.
If wishing to brown the lamb: Heat a dash of oil in a frying-pan and, when hot, brown the shanks well.
Put the lamb, onions and carrots into the pre-warmed cooker.
Pour over the beef stock mixture and scatter over the rosemary.
Season well with pepper and cover with the lid.
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.
Serve with plenty of mashed potato and seasonal vegetables.
Nutrition Information per Serving (357g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)