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Tomato Soup Baked Lamb Shanks

Slow Cooked Lamb Shanks with Breadcrumb Topping

4 - 6

Serves

15 mins

Prep Time

6 hrs

Cook Time

Allyson Gofton

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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High Iron

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Lamb,

Casserole/Slow,

Family Favourites,

Everyday,

Dinner,

Ingredients

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6 Quality Mark lamb shanks

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2 x 37g packets tomato soup

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2 cups beef stock

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2 onions

sliced

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2 carrots

chopped

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teaspoon finely chopped fresh rosemary

Savoury crumble

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2 cups breadcrumbs

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50g butter

melted

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1 cup grated Parmesan cheese

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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.

More info

Nutrition Information per Serving (357g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2209 (527)kJ

Protein

41.9g

Total Fat

26.2g

Saturated Fat

14.4g

Carbs

30.1g

Sugars

5.1g

Sodium

719mg

Iron*

3.1mg

* Percentage of recommended daily intake (Aust/NZ)

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