From fragrant curries to rich stews, try another of our top 16 slow cooker recipes to add excitement to your evening.
Ingredients
Method
1.Place dried beans in a large bowl, cover with cold water; soak 8 hours or overnight.
2.Drain soaked beans, rinse under cold water; drain. Place beans in a medium saucepan, cover with water; bring to the boil. Reduce heat; simmer, uncovered, for 15 minute (beans will not be fully cooked at this stage). Drain.
3.Preheat oven to 180°C/350°F.
4.Place flour in a medium bowl; season with salt and pepper. Toss lamb in flour; shake away excess. Heat half the oil in a large casserole over medium heat; cook lamb, in batches, turning until browned all over. Remove from dish. Wipe dish clean if necessary.
5.Heat remaining oil in dish over medium heat; cook onion, carrot, celery, garlic and chilli, stirring, for 5 minutes or until onion softens.
6.Return lamb to dish with beans, vinegar, tomatoes, anchovies, cinnamon, rosemary, wine and the water; bring to the boil. Cover with a lid; cook in oven, 1 hour, turning shanks halfway through cooking. Uncover; cook a further 1 hour or until meat is almost falling off the bone.
7.Just before serving, stir parsley through ragù.
You need to soak the dried beans for 8 hours at the start of this recipe.
Note
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