Best served with pasta or rice and a side of steamed veggies
Ingredients:
100g pancetta – diced
2 brown onions – finely chopped/grated
6 cloves of garlic – crushed
3 medium carrots – chopped
1 cup red wine
2 cups tomato passata sauce
1.5 cups beef stock
1 lamb leg (2-3kgs)
2-3 dried bay leaves
5-6 tablespoons corn flour
Method:
- Pat dry the lamb leg with paper towel. Season with salt and pepper (use your hands to rub it in)
- Put carrot, pancetta, onion, garlic, carrots into the slow cooker. Mix well
- Stir in passata, red wine and beef stock
- Place lamb leg in the middle of the slow cooked. Cover with sauce and put in bay leaves
- Cook on low for 8 hours
- take out lamb leg
- Cut off the fat on the top. With 2 forks, shred the lamb
- Dissolve the cornflour in water and stir it into the slow cooker. This should thicken up the sauce. Add more if needed to achieve the consistency you want
- Put shredded lamb back into the now-thickened sauce and mix well
- Serve with Rice or pasta
