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Lamb, Guiness and prunes - a great mix. Slow cooked until the meat almost falls off the bone by itself. A perfect winter dish!
This recipe can be done either in your slow-cooker or braised in the oven. The flavours are rich. I like to serve it with mashed potatoes - the last step, thickening the sauce, takes only as much time as it takes to cook & mash the spuds.
If you do it in the oven instead of a crockpot - get a pot large enough for everything with a good lid. Put all the ingredients in the pot, bring to a boil. Place in a pre-heated oven at 160 °C (325 °F). It will not take as long to cook - and you have to keep a closer eye on it.
Ingredients in the slow-cooker before adding the liquids
After adding the liquids
After cooking for 7-8 hours
The roux ready to receive the stock
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