Ingredients
- 4 lean lamb shanks
- 1 onion, peeled and sliced
- 500g baby carrots, tops removed or 4 medium carrots, peeled and roughly sliced
- 2 garlic cloves, peeled and chopped
- 2 large sprigs fresh rosemary leaves, roughly chopped
- 2 bay leaves
- 300ml sweet cider
- 150ml good, hot lamb stock
- 150g pearl barley
- 1 tablespoon runny honey
- 280g marrow (deseeded) or courgettes, roughly chopped
Method
- Put all the ingredients except the marrow or courgette in a large slow cooker.
- Cook on HIGH for 4 - 6 hours or LOW for 8-10 hours or according to your manufacturers' handbook.
- 25 minutes before the end of the cooking time add the marrow or courgettes, stir gently and continue to cook for the remainder of the cooking time.
- Serve with herb mash.
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