1 kg (approx) lamb shoulder
6 medium carrots, peeled and
chopped into 1cm pieces
1 onion, chopped
3 cloves of garlic, minced
(less if you're not garlic fans but three is not too strong)
3 tablespoons tomato paste
2 bay leaves
stock to cover (lamb, veg or chicken - but beef would be too strong)
splash of Worcestershire sauce
salt and pepper to taste
Preparation: 20min › Cook: 8hours › Ready in: 8hours20min
Put the carrots in the slow cooker.
Brown the shoulder of lamb, fat side down, in a frypan for a few minutes to release some of the extra fat. Season with salt and pepper and remove it to the slow cooker on top of the carrots.
Saute the chopped onions (same frypan ok) till translucent and add to the slow cooker.
Add stock, tomato paste, Worcestershire sauce and bay leaves to the slow cooker.
Grate the garlic into the slow cooker (I use the fine side of my grater for this) or finely chop and add.
Put slow cooker on low and leave for about 8 hours until the meat is sliding off the bone.
Take the bone out and serve with mashed potatoes, the carrots, green beans and the lovely tomato and lamb sauce from the slow cooker.