Let your slow-cooker do the hard work with this simple and delicious winter casserole.

Ingredients

2 tbsp olive oil

4 frenched lamb shanks

2 medium parsnips peeled, chopped

1 bunch dutch carrots trimmed, peeled

1 bunch spring onions trimmed

40 g packet french onion simmer soup mix

2 tbsp cornflour

2 cups water (500 ml)

1 cup red wine (250 ml)

¼ cup tomato paste (65 g)

1 tbsp brown sugar

cracked black pepper to taste

1 kg potatoes mashed to serve

400 g peas steamed to serve

Method

1.Heat oil in a large frying pan over medium to high heat. Cook lamb until well browned all over. Place in the removable bowl of a 5-6 litre capacity slow cooker with parsnips and carrots.

2.Reduce heat to medium. Add spring onions to same frying pan. Cook, stirring occasionally, for about 8 minutes or until softened and golden brown.

3.Combine French onion soup mix, cornflour, water, wine, paste and sugar in a jug. Add to onions in frying pan. Bring to boil. Cook, stirring, for 2 minutes. Pour over lamb.

4.Cover with lid. Cook on Low for 7 –8 hours or on High for 4 – 5 hours. Season with pepper.

5.Serve lamb with mashed potatoes and steamed peas.

Hannah Oakshott