Made this the other night and wanted to share it as it's flavoursome and very easy! It also used up things I found in my cupboard so no need to embrace the snow!
- 4 tbsp sunflower oil
- 1 onion, peeled and sliced
- 1 x lamb stock cube
- 1 clove of garlic, peeled and finely chopped
- 2 lamb shanks (Not frozen mind.)
- 2 tbsp tomato purée
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 400g tinned chopped tomatoes
- 1 red chilli, chopped with scissors
- black pepper
- 400g tin black eyed peas
Begin by frying the onion in the oil in a large frying pan over a medium heat. Fry until starting to soften then add the crumbled stock cube and the garlic. Give it a good stir and then whack the heat up and pop the lamb shanks in. Fry on both sides until they've browned enough to make them look appetising.
Add the tomato purée to the mix, then the red wine vinegar, honey and tinned tomatoes. Stir the lot and reduce the heat to about medium. Leave to bubble away for 10 mins, then pour carefully into the slow cooker. Add the chilli and black pepper, then put the lid on and leave to cook on 'SLOW' for 10 hours.
You can then put the stew onto the 'KEEP WARM' function and it'll be fine. About half an hour before you want to serve it add the drained black eyed peas and give it a good stir then put the lid back on and leave on 'KEEP WARM.'
Pic here if you want to see!