Quick & Easy

Lamb shanks and eggplant stew

Nourish your family with this delicious lamb shank and eggplant stew.
Lamb shanks and eggplant stew
10H 45M

Lamb shanks are one of the most irresistible meats when cooked well, and are best enjoyed falling off the bone and swimming in sauce.



1.Place lamb in a 4.5-litre (18-cup) slow cooker. Top with eggplant, onion, celery, garlic and passata. Pour over stock and the water. Cook, covered, on low, about 10 hours. Season to taste.
2.Carefully remove lamb. Skim excess fat from stew. Stir in olives, capers, currants, vinegar and basil.
3.Serve lamb with olive mixture; sprinkle with extra basil leaves, if you like.

Suitable to freeze at the end of step 1. Goes perfectly with creamy polenta and wilted greens. Accompany with garlic and herb-rubbed bread.


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