Greek-style lamb shanks

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 6

Time to make: 7 hrs 15 mins

Ingredients

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spray oil
3 cloves garlic, minced
6 lamb shanks (about 900g meat)
1-2 tablespoons olive oil
2 sprigs rosemary, broken in pieces
2 tablespoons fresh oregano or marjoram, chopped
2 tablespoons fresh parsley, chopped
1 lemon, zest and juice
600g small/baby potatoes
1 red or green capsicum, sliced
1 red onion, sliced
2 parsnips, sliced
2 tablespoons red wine vinegar
¾ cup liquid no-added-salt beef stock
400g can no-added-salt chopped tomatoes
420g butter beans, drained, rinsed

Instructions

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1 Preheat slow cooker and turn to low. Heat a non-stick pan with oil spray. Add garlic and cook for a few minutes. Add shanks with olive oil and cook until browned on all sides. Sprinkle with herbs and lemon zest. Leave in pan for a few minutes.

2 Add vegetables to slow cooker with lemon juice, vinegar, stock and tomatoes. Top with shanks. Cook for 6 hours. Add beans and cook for 1 more hour. Season to taste. Serve garnished with fresh herbs if you prefer.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Protein 36 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 7 g

Sodium 170 mg

Calcium 100 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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