Name: Slow cooker lamb shanks with tomato, chilli and fetta
Cook time: 525 min
Total time: 525 min
Yield: 4
Ingredients: ¼ cup (35g) plain flour; 2 tablespoons olive oil; 4 french-trimmed lamb shanks (800g); 1 medium brown onion (150g), sliced thinly; 2 small fennel bulbs (400g), sliced thinly, fronds reserved; 1 medium carrot (120g), chopped finely; 2 cloves garlic, crushed; 1 fresh long red chilli, sliced thinly; ½ cup (125ml) dry white wine; 410 grams canned tomato puree; 75 grams fetta, crumbled; ¼ cup finely chopped fresh-flat leaf parsley

Lovely lamb shanks cooked low and slow until falling off the bone with a rich tomato and chilli sauce, a hint of white wine and fennel. Topped with fetta to truly finish it off.

Accompany with mashed potato, cooked pasta or sautéed cavolo nero.

Looking for more slow cooker lamb recipes or more lamb shank recipes?

Ingredients

¼ cup (35g) plain flour

2 tablespoons olive oil

4 french-trimmed lamb shanks (800g)

1 medium brown onion (150g), sliced thinly

2 small fennel bulbs (400g), sliced thinly, fronds reserved

1 medium carrot (120g), chopped finely

2 cloves garlic, crushed

1 fresh long red chilli, sliced thinly

½ cup (125ml) dry white wine

410 grams canned tomato puree

75 grams fetta, crumbled

¼ cup finely chopped fresh-flat leaf parsley

Method

Place flour in a large bowl; season.

Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Coat lamb in flour; shake off excess. Cook lamb, turning, in batches, for 15 minutes, or until well browned. Remove from cooker.

Heat remaining oil in cooker on sauté (MEDIUM) setting; cook onion, fennel, carrot, garlic and half the chilli, stirring, for 5 minutes or until vegetables soften.

Add wine and tomato puree; stir to combine. Return lamb to slow cooker. Cook, covered, on low, for 8 hours. Season to taste.

Serve lamb shanks sprinkled with fetta, parsley, remaining chilli and reserved fronds.

Accompany with mashed potato, cooked pasta or sautéed cavolo nero.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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