Ingredients

  • 2 Onions sliced
  • 2 – 4 Frenched lamb shanks
  • 2 tbsp sesame oil
  • 410g can of tomato puree
  • 2 tbsp Gravox
  • 1 packet French onion soup
  • 2 tsp cracked black pepper
  • 1/2 cup BBQ sauce
  • 1/2 cup Soy, Honey & garlic marinade or similar
  • 1 tsp French mustard
  • 1 tbsp Seedy mustard
  • 1 tbsp minced garlic
  • 1 cup Beef stock
  • 1 cup red wine (optional)
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Method

  1. Select FRY program. TIME 10 mins. Press START.
  2. Spray inner pot with oil and allow heating for approximately 5 minutes with lid closed. Saute onions and garlic and brown shanks on all sides.
  3. Combine all other ingredients and pour over shanks.
  4. Select SLOW COOK function. Set TIME for minimum 2 hours. Press START. More beef stock may be added to increase quantity of sauce.
  5. Serve on a bed of creamy mashed potatoes and steamed beans!

Preparation time: 20 mins
Cooking time: 2 hours (approx)
Program: FRY & SLOW COOK

SERVES 4