Klarstein 10030542 Manual Del Usuario página 31

Slow Cooker recipes (serving 4)
Lamb Shanks
Ingredients
2 red onions
3 cloves of garlic crushed
2 sticks of celery, finely sliced
1 leek, finely sliced
1 carrot, finely sliced
4 lamb shanks
1 tin of chopped tomatoes
300 ml red wine
3 teaspoons balsamic vinegar
400 ml lamb stock
1 bay leaf
Sprigs of fresh thyme and
rosemary
Seasoning to taste
Lamb, butter bean and tomato casserole
Ingredients
1 onion finely chopped
2 sticks of celery, sliced
1 red pepper, finely sliced
1 large carrot, diced
450 g stewing lamb, diced
1 punnet of cherry tomatoes
1 x 400 g tin of butter beans
500 ml lamb stock
2 teaspoons sun-dried tomato
paste
1 teaspoon oregano
Seasoning to taste
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Preparation
1. Preheat your slow cooker to the required temperature.
2. Prepare all the vegetables. Place all the ingredients in the
slow cooker, ensuring that they are combined well and evenly
distributed. Make sure the stock is warm when you add it as this
will maintain the temperature.
3. Set the slow cooker to low and cook for 6-8 hours, until the lamb is
tender. Prior to serving, if your liquid is too thin, stir in 1-2 teaspoons
of cornflower, dissolved in a little water. Turn up the heat for 5-10
minutes to thicken it.
4. Season to taste before serving.
Preparation
1. Preheat your slow cooker.
2. Add all the ingredients to the slow cooker and set to low. Make
sure the stock is warm when you add it as this will maintain the
temperature. Mix the ingredients so they are evenly distributed.
3. Cook for 6-8 hours. Season to taste before serving.