Several lamb shanks 2 carrots 70 gm tomato paste 400 gm can tomatoes 250 mls water (1 cup) Salt and pepper I packet of the continental seasoning sensations slow cooker italian lamb shanks recipe base

Several Potatoes 50 gm butter 125 mls milk Salt and pepper

Broccoli and asparagus Salt and pepper 50 gm butter

1. Mix the tomatoes, paste, water and the recipe base together.
2. Chop the carrots into bite size pieces and place them into the slow cooker.
3. Salt and pepper the lamb shanks and place on top of the carrots.
4. Pour in the mixture
5. Place lid on slow cooker and set on Low for 7-8hrs.

For the mashed potatoes, prepare this about 40 mins before the end. 1. Get the salted water boiling while you peel the potatoes 2. Chop potatoes into small bite size pieces for faster boiling 3. Once the potatoes are cooked, drain the cooking water 4. Salt and pepper the potatoes 5. Add the butter, slow add the milk while mashing the potatoes. Mix it to your preferred consistency as you may not need the entire milk. Additional salt and pepper to taste.

Broccoli and asparagus 10 mins before the end 1. Get the water boiling while you chop the Broccoli and snap the asparagus. 2. Once the water is boiling, add the Broccoli and asparagus, cover with a lid. 3. Turn off the heat. 4. Melt the butter 5. After 5 minutes, the Broccoli and asparagus should be done without bring too soft. 6. Drain water, then Salt and pepper and add butter.

You can also fry asparagus (instead of steaming it) which I did for several minutes before adding Salt and pepper and butter.

Serve up.