Anna Gare cooks up a one-pot wonder, the perfect slow-cooker recipe, for Fiona Wood AM.
Put a dash of olive oil in a big pot and lightly brown the lamb skin side down.
Turn lamb over and add sliced leeks, roughly chopped vegetables and garlic. Cook for a few more minutes to just lightly brown vegies and other side of lamb.
Add herbs, bay leaves and pour over tomato & liquids, cover with lid.
Bake in oven 140 deg for about 4 hrs adding the beans in the last ½ hr of baking
Remove lamb from sauce and pull meat off bone using 2 forks, should come off easily. Put torn lamb back into sauce; discard any fatty bits- if any!
Serve on Rigatoni pasta with sprinkle of fresh parsley
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