Slow cooked Lamb & Risotto dish

A true winter warmer to surely please those taste buds and your soul. SERVES 6.

INGREDIENTS

1 Lamb shoulder

Fresh thyme

Olive oil

Garlic, minced

RICE DISH

250g Arborio rice

400g crushed tomatoes, tinned

2tsp garlic

Cherry tomatoes, chopped optional

Spinach

1/5 cup red wine

500ml beef bone broth

METHOD

1. Slow cooked lamb for 7hrs. Add olive oil, pepper & salt, thyme and lamb into the slow cooker and leave

2. Once your lamb is cooked, pre heat the oven for 180 degrees

3. In an oven proof dish add tomatoes, wine, broth and rice. Then garlic and tomatoes

4. Place foil over the dish and add in the oven for 30mins

5. Add the lamb into the rice dish and place back in the oven for 15mins, uncovered

6. Once cooked stir through the spinach and serve up and enjoy.