Bernie's Bean and Sausage hot pot

Ingredients:
10 thick beef sausages
olive oil
1 large onion - chopped
3 cloves crushed garlic
1 tablespoon Dijon mustard
3 fresh chillies - finley chopped (or chilli powder to taste)
2 cans diced tomatoes
1 1/2 cups chicken stock
Salt and Pepper
2 tablespoons soy sauce
2 cans butter beans - rinsed and drained
2 tablespoons chopped fresh parley

Method:
Cook sausages in pot of simmering water - drain well and set aside.
Heat dash of oil in pan and saute onion and garlic until transparent.
Add mustard and chilli paste and "toast" in flavours.
Add stock, tomatoes, soy sauce and seasonings. Simmer until thick.
Pan fry cooked sausages in dash of oil until browned.
Add sausages, butter beans and parsley to tomatoe mixture and warm through.
Check taste and add extra sprinkle of chilli if needed.

Lamb Shanks - slow cooker

6 large french trimmed lamb shanks - browned in pan
3 brown onions - diced
3 carrots - sliced
3 stalks of celery - sliced
3 cloves of garlic
2 tins crushed tomatoes
1 glass red wine
1 glass water
generous sprinke of cumin, tumeric, thyme and black pepper

Method:
place all of the above in large slow cooker - cover and cook on low approx 8 hours.

Remove as much liquid as possible and strain off any fat.
Place fat-free liquid in pan and thicken with a paste of 2 tabs gravox mixed with 2 tabs water. Stir until thickened and pour over lamb shanks and veges in slow cooker. Cover and leave 10 mins before serving over potato mash.

Serves 6 - 8. leftovers freeze well.