Ingredients
- 1.5 kilograms lamb shanks, trimmed (4 large lamb shanks)
- 2 tablespoons plain flour
- 1 tablespoon olive oil
- 1 red onion, large and chopped
- 2 garlic cloves, thinly sliced
- 2 capsicum, medium red cut into 3cm pieces
- 2 zucchini, medium and halved and thickly sliced
- 1 eggplant, 1 small (350 grams) cut into 3cm dice
- 2 sticks celery, thickly sliced
- 2 x 440 grams chopped tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine (125 ml)
- 1 cup vegetable stock (250 ml) (or beef stock)
- 2 tablespoons oregano, fresh and chopped
- 1/4 cup basil, fresh and shredded
- Mashed potato or cooked pasta, to serve
- Salt, to season
How to Make
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Step 1: Place lamb and flour in a bowl and toss to coat.
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Step 2: Heat oil in a large non-stick frying pan over medium-high heat and cook lamb for 5 to 6 minutes, turning, until browned all over, transfer to a bowl of slow cooker and add onion, garlic, capsicum, zucchini, eggplant and celery to pan and cook, stirring for 5 minutes or until vegetables just start to brown.
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Step 3: Add to lamb and top with chopped tomatoes and pour over combined tomato paste, wine and stock.
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Step 4: Turn slow cooker onto low, cover and cook, for 6-7 hours.
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Step 5: To serve, stir in oregano and basil and season with salt and pepper and serve lamb shanks over mashed potato or pasta.
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Step 6: TIP: Stirring the ingredients every couple of hours helps to distribute the flavours more evenly.
We hope you enjoy this recipe!
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