Cinnalamb
- Ready In:
- 6hrs 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs lamb necks or 2 lbs lamb shanks
- 2 large onions, sliced
- 2 carrots, sliced
- 1 -2 whole garlic clove (gently bashed)
- 1 lamb stock cube
- 1 piece cinnamon bark
- salt & pepper
directions
- Brown off the lamb in a little olive oil and put in the slow cooker/crock pot.
- Gently fry the onion until soft, add to pot.
- At the same time, parboil the carrots and add both carrots and water to the pot.
- Add the seasonings and stock cube, and top up with water to just cover the ingredients.
- Cook on slow (or low oven heat if casserole) for at least 5 hours.
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RECIPE SUBMITTED BY
I'm not a precision cook and rend to make it up as I go along. My favourite type of cooking is one pot casserole cooking and using the slow cooker - adding different ingredients and flavourings over the days to what's left over as it gets consumed so it evolves into something else each sitting. I always try to make use of the flavours and nutrition from any stock eg if I've boiled or steamed veg, I will always use that water for the gravy.