This is a fave of mine, not only in winter, but on any day I want to be able to whack something in the slow cooker early in the day and forget about it until dinner time. It’s a very easily adaptable recipe that could be made using lamb shanks or chops instead of a rump, and with a tin of tomatoes instead of passata. You can even add a tin of chickpeas or some chopped potatoes / sweet potato if you want to bulk it out a little to feed more hungry bellies! You really cant go wrong.

Its warming, delicious, and packed full of gut-loving collagen and essential nutrients. I hope your family loves it as much as mine!

INGREDIENTS

1 TBSP Ghee / Butter / Olive Oil

1kg Lamb Rump

1 Brown Onion

4 Cloves Garlic

Garlic Powder

Onion Powder

Good quality Salt

Pepper

2 Stems Fresh Thyme (alternatively, use dried thyme / 3 drops thyme essential oil)

1 Stem Fresh Oregano (alternatively, use dried oregano / 2 drops oregano essential oil)

400g Passata

Good quality bone broth (either 1TBSP concentrate like Gevity RX or Best of the Bone, or 3/4 cup o f liquid)

3/4 Cup of Red Wine (but, as always, measure with your heart!)

Fresh Parsley to garnish

RECIPE

1. Bring a pan to high heat and add your ghee/butter/oil for cooking. Brown off your lamb rump, seasoning with the salt and pepper, as well as onion and garlic powder (about 1 teaspoon of each). Be sure to sear the meat on all sides until it has a nice crust.

2. Sauté onion slices and whole gently pressed (read: squash with the side of your chopping knife) garlic cloves in the same pan, seasoning with a little more salt and pepper, adding everything to the slow cooker bowl once the onion is translucent and golden in colour.

3. Reduce 3/4 cup of bone broth in the pan for about a minute before adding to the slow cooker. I use 1 TBSP bone broth concentrate and 3/4 cup water.

4. Add passata and cooking wine to the slow cooker.

6. Cook on high for 3-5 hours until tender and falling apart, then serve with rice or creamy polenta and garnish with fresh parsley to taste!

ENJOY, and let me know if you try it!