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How to make Mediterranean style lamb shanks

Yield = 4
Prep time: 0:15
Cook time: 6:00
Total time: 6:15

Ingredients

  • 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

Method

  • Step 1 Place 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 2 Add 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 3 To serve, stir in oregano and basil. Season with salt and pepper. Serve lamb shanks over mashed potato or pasta.