- 4 large (about 1.5kg) lamb shanks, trimmed
- 2 tablespoons plain flour
- 1 tablespoon olive oil
- 1 large red onion, chopped
- 2 garlic cloves, thinly sliced
- 2 medium red capsicum, cut into 3cm pieces
- 2 medium zucchini, halved, thickly sliced
- 1 small (350g) eggplant, cut into 3cm dice
- 2 sticks celery, thickly sliced
- 2 x 440g cans chopped tomatoes
- 2 tablespoons tomato paste
- 1/2 cup (125ml) red wine
- 1 cup (250ml) Massel beef stock
- 2 tablespoons fresh oregano, chopped
- 1/4 cup fresh basil, shredded
- Mashed potato or cooked pasta, to serve
- Salt, to season
- Step 1Place lamb and flour in a bowl. Toss to coat. Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb for 5 to 6 minutes, turning, until browned all over. Transfer to a bowl of slow cooker. Add onion, garlic, capsicum, zucchini, eggplant and celery to pan. Cook, stirring for 5 minutes or until vegetables just start to brown.
- Step 2Add to lamb. Top with chopped tomatoes. Pour over combined tomato paste, wine and stock. Turn slow cooker onto low, cover and cook, for 6-7 hours.
- Step 3To serve, stir in oregano and basil. Season with salt and pepper. Serve lamb shanks over mashed potato or pasta.
- High protein
- Low carb
- Lower gi
Tip: Stirring the ingredients every couple of hours helps to distribute the flavours more evenly.
- Author: (N/A)
- Image credit: Mark O'Meara
- Publication: Taste.com.au