Recipe

Lamb shanks and eggplant stew

Nourish your family with this delicious lamb shank and eggplant stew.

Jul 07, 2016 7:29am
  • 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) Campbell's Real 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
  • 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.

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.

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