Lamb shanks are one of the most irresistible meats when cooked well, and are best enjoyed falling off the bone and swimming in sauce.
Lamb shanks and eggplant stew
Nourish your family with this delicious lamb shank and eggplant stew.
- 45 mins preparation
- 10 hrs cooking
- Serves 4
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Ingredients
Lamb shanks and eggplant stew
- 4 french-trimmed lamb shanks (1kg)
- 2 medium eggplants (600g), chopped coarsely
- 1 medium red onion (170g), sliced thinly
- 2 stalks celery (300g), trimmed, sliced thinly
- 3 clove garlic, sliced thinly
- 700 gram bottled passata
- 2 cup (500ml) beef stock
- 1 cup (250ml) water
- 2/3 cup (80g) seeded green olives
- 2 tablespoon rinsed, drained baby capers
- 2 tablespoon dried currants
- 1 1/2 tablespoon red wine vinegar
- 1/2 cup loosely packed fresh basil leaves, torn
Method
Lamb shanks and eggplant stew
- 1Place 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.
- 2Carefully remove lamb. Skim excess fat from stew. Stir in olives, capers, currants, vinegar and basil.
- 3Serve lamb with olive mixture; sprinkle with extra basil leaves, if you like.
Notes
Suitable to freeze at the end of step 1. Goes perfectly with creamy polenta and wilted greens. Accompany with garlic and herb-rubbed bread.