Lamb Shanks with Ragu

Ingredients

• 2 tbs tallow/ghee
• 4-6 lamb shanks
• 4 small brown onions - peeled
• 700g bottle tomato passata
• 1 small jar anchovies
• 200g chopped pancetta
• 1 bunch parsley - stalks finely chopped
• 1 bunch oregano - roughly chopped
• 2 tsp rosemary
• 2 tsp chilli flakes
• 1 large sweet potato - cut into large chunks

Method

1. Turn the Function dial to Slow Cook setting
2. Turn the Time dial to 4 hours
3. Turn the Temperature Dial to HIGH
4. Press the Start button
5. Heat tallow or ghee in an oven proof casserole dish over a medium/high heat on the stove top for 1 minutes. Add lamb shanks cook for 3-5 minutes each side or until browned on both sides.
6. Add the onion and cook for 3 minutes or until they start to brown.
7. Pour in the passata and gently scrape the bottom of the pan with a wooden spoon to remove any sediment that has cooked onto the bottom of dish.
8. Add the anchovies, pancetta, parsley, oregano, rosemary, chilli rosemary, sweet potato and 1 cup water, cover with foil and cook in the preheated oven for 4 hours or until the meat is very tender and coming away from the bone.
9. Sprinkle with chopped parsley and serve.