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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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


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.


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