Slow cooker lamb shank meat with oven cooked kale sprouts and vegetables

#CovidLife #WorkFromHome

Another day working from home with the slow cooker working hard.

Ingredients

• Lamb shank meat
• Onions
• Leeks
• Mushrooms
• Butter
• Olive oil
• Iodised salt
• Black whole peppercorns
• Rosemary
• Thyme
• Worcestershire sauce

• Kale sprouts
• Frozen vegetables

Instructions

• Slice the onions, leeks, and mushrooms and put them into the Fast Slow Cooker along with a good ¼ cup of olive oil and a big knob of butter.
• Add in the lamb shank meat.
• Add in a few sprigs of rosemary and thyme and a splash of Worcestershire sauce.
• Season with iodised salt and black whole peppercorns which have been ground in a mortar with a pestle.
• Seal the lid and cook for 8 hours.

• Put the frozen vegetables and kale sprouts into a mixing bowl and season with iodised salt and Queensland nut oil.
• Put the vegetables and kale sprouts onto a lined baking tray and cook in an oven for 20 minutes at 200 °C.

• Put the vegetables on the dinner plate.
• Mound some of the mushrooms, onions, and leeks and put a piece of lamb on top.
• Dress with cooking juices.

It was cold this morning