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

More weights & measures

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

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 421cal

Kilojoules 1760kJ

Protein 36g

Total fat 17g

–Saturated fat 6g

Carbohydrates 30g

–Sugars 8g

Dietary fibre 7g

Sodium 170mg

Calcium 100mg

Iron 5mg

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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