1 tsp Coconut oil
1 small or 1/2 large Red onion, diced
2 Cloves garlic, crushed
2 TBS Tomato paste
1 x 400g tin Chopped tomatoes
1 TBS Sun-dried tomato pesto
1 Cup Water with 1 Kallo Lamb stock cube dissolved
2 Lamb shanks (if serving 2)
1/2 tsp dried Rosemary and
2 Sprigs fresh Rosemary (optional)
Heat oil in a small saucepan over medium heat, then add the onion garlic, once fragrant add the tomato paste and cook for another couple of minutes.
Add the chopped tomatoes, pesto stock water and dried Rosemary, stir well and then remove from the heat once up to boil.
In your slow cooker place the lamb and Rosemary Sprigs and cover with the tomato sauce over the top.
Cook on low for 8 hours.
If you do not have a slow cooker, use a Casserole dish and cook in the oven at 170C for 2 hours.
Garnish with fresh green leaves and serve with a salad or sweet potato mash and steamed vegetables of your choice.