Lamb shanks and eggplant stew
Nourish your family with this delicious lamb shank and eggplant stew.
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 cloves garlic, sliced thinly
- 700 g bottled passata
- 2 cups (500ml) Campbell's Real Beef Stock
- 1 cup (250ml) water
- 2/3 cup (80g) seeded green olives
- 2 tbsp rinsed, drained baby capers
- 2 tbsp dried currants
- 1 1/2 tbsp red wine vinegar
- 1/2 cup loosely packed fresh basil leaves, torn
Steps
Lamb shanks and eggplant stew
- 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.
- Carefully remove lamb. Skim excess fat from stew. Stir in olives, capers, currants, vinegar and basil.
- Serve lamb with olive mixture; sprinkle with extra basil leaves, if you like.