Tomato and herb lamb shanks

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 6

Time to make: 8 hrs 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil
6 lamb shanks
2 teaspoons dried mixed herbs
700ml jar passata
415g can cannellini beans, drained, rinsed
2 teaspoons minced garlic
2 cups liquid salt-reduced beef stock
2 green capsicums, roughly chopped
1 onion, finely chopped
4 cups frozen peas
5 cups cooked mashed potato, to serve
½ cup fresh parsley, chopped

Instructions

Stay Awake

1 Heat a non-stick frying pan with oil spray. When hot add lamb shanks and sprinkle with mixed herbs, turning until all sides are browned. Remove from heat and set aside.

2 Combine remaining ingredients except peas, potato and parsley with lamb shanks in slow cooker.

3 Cook on low for 8 hours. Add peas for the final 30 minutes.

4 In serving bowls serve shank and sauce on top of mashed potato. Garnish with parsley.

Variations

Make it gluten free: Check passata and stock are gluten free.

Nutrition Info (per serve)

Calories 491 cal

Kilojoules 2060 kJ

Protein 47 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 13 g

Sodium 600 mg

Calcium 170 mg

Iron 7 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.

Save to favs/meal planning

See favs PRINT