LAMB IN TOMATO WINE SAUCE

MAYDAYFebruary 9, 2016February 15, 2016Lamb, Recipes

INGREDIENTS:

lamb – 2 pounds (rack, shank or loin chops)
5 carrots – cut into 1 inch pieces
1 onion – roughly chopped
4 cloves garlic – roughly chopped
1 bay leaf
rosemary, sage & thyme (fresh or dried)
salt & pepper
cornstarch – 2 teaspoons

MARINADE:

tomato sauce – 1/2 cup
beef broth – 1 cup
red wine – 1/2 cup
red wine vinegar – 1 tablespoon
sugar – 1 tablespoon

1) Season lamb with salt, pepper, sage, thyme & rosemary.

2) Place carrots, onions, garlic and bay leaf in slow cooker.

3) Add lamb to slow cooker. Cut racks into portions.

4) Mix marinade in a separate bowl.

5) Marinade should partially cover lamb. Cook on LOW for 6 hours.

6) Remove lamb and veggies into a covered dish.

7) Transfer sauce to a pan. Mix cornstarch in cold water, add to pan. Boil until thick.

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