Healthy Slow Cooker recipes

by Lauren James on May 21, 2013

Slow cooker lamb shanks with Scotch broth                                                Serves 4

1 tblsp olive oil

2 trimmed, lean lamb shanks

1 large fennel bulb, finely chopped

1 brown onion, finely chopped

1 carrot, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, crushed

1 cup dry white wine

1 L salt reduced beef stock

½ cup pearl barley

2 tblsp salt reduced tomato paste

1.    Heat the oil in a non-stick pan (or the base of your slow cooker if your cooker allows) over medium-high heat.  Add the lamb shanks and cook, turning occasionally for 5 mins or until browned all over.

2.    Transfer to slow cooker if required.  Add the fennel, onion, carrot and celery.  Add the garlic, wine, stock, barley and tomato paste.

3.    Cook on high for 3-4 hours or low for 6-8 hours or until the lamb falls off the bone.

4.    When ready to serve, remove bones from the slow cooker and break up lamb throughout the soup.  Taste and season as desired.  Ladle in to 4 bowls.

 

Slow cooker Beef in Red Wine                                                                        Serves 4

800g lean gravy beef

2 tblsp plain flour

1 tblsp olive oil

1 large brown oil, chopped

3 medium carrots, thickly sliced

3 celery stalks, thickly sliced

2 garlic cloves, crushed

½ cup red wine

1.5 cups salt reduced beef stock

400g can diced tomatoes with herbs

2 tsp thyme leaves

Steamed green beans, to serve

1.    Toss beef in flour and shake off excess. Heat oil in a non-stick frypan (or your slow cooker base if it allows) over medium-high heat.  Add the beef and cook until browned.

2.    Transfer to the slow cooker if required.  Add the vegetables, garlic, wine, stock, tomatoes and oregano.

3.    Slow cook on low for 6 hours or high for 3 hours or until beef is extremely tender.

4.    When ready to serve, taste and season as desired.  Serve with steamed green beans.

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