- 1 tbsp rapeseed oil
- 1/2 leg of lamb about 1.2kg
- 3 garlic cloves sliced
- 10 small rosemary sprigs
- 120 g smoked bacon pieces
- 1 onion chopped
- 3 carrots chopped
- 3 cellery sticks chopped
- 1 leek chopped
- 150 ml red wine
- 1 lamb stock pot or 2 lamb stock cubes
- 400 g tin three bean salad
- 200 g chopped tomatoes
- 3 sprigs of thyme
- leaves a few bay
- salt & freshly ground pepper
- Put the inner pot on the heat and add the rapeseed oil.
- When hot brown the meat on all sides and once browned remove and put to one side.
- Turn down the heat and add the bacon pieces, onion, carrots, celery and the leek. Give a stir then put the lid on and leave for the vegetables to soften.
- While the vegetables are softening make some incisions in the meat and push the garlic slices and the rosemary in these.
- Once the vegetables have softened pour in the red wine. Add the gravy pot or stock cubes and stir well to dissolve.
- Place the meat back in on top of the vegetables.
- Add the three bean salad and the chopped tomatoes and stir before topping up with hot water so the lamb is covered.
- Add the thyme and bay leaves then bring to the boil then simmer for about 10 minutes.
- Put the inner pot into the outer container and shut the lid. Leave to slow cook without power for a minimum of 3 to 4 hours.
- When ready check the seasoning and adjust if necessary before serving with mashed potatoes or just crusty bread.
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