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Greek style lamb shanks with eggplant

A Slow-cooked lamb shank recipe, whipped up Greek style with the addition of eggplant.
  • By Breville
  • 12166 Views
  • 2 Comments
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Ready Time
8 hrs 50 mins
Preparation
20 mins
Cooking
8 hrs 30 mins
Serves   6
ready_time
8 hrs 50 mins
Ready Time
20 mins
Preparation
8 hrs 30 mins
Cooking
  6
Serves
server

Phoodie is a cookbook, restaurant, food blogger and regular contributor to Australia's largest women's website, Mamamia.

"My culinary obsession began when cooking, recipe writing and eating, with both my Greek and Lebanese grandmothers." After the world famous Le Cordon Bleu cookery school in London, then working with some of UK and Europe's top chefs, she then started her food blog.

 

Ingredients

  • 1 brown onion, diced
  • 2 large cloves garlic, minced
  • 2 tablespoons olive oil
  • 6 lamb shanks
  • 500g beef stock
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 2 tablespoon oregano, dried
  • 1 tin diced tomato
  • 700g tomato passata
  • 2 eggplants, diced into large, even chunks (approx. 3cm each)
  • 2 lemons, juice only

Serve with mashed potato and fresh parsley

 

Method

  1. Select SAUTE/SEAR function and set the timer to 10 minutes. Add half the oil and brown shanks in 2 batches.
  2. Remove shanks and set aside.
  3. Add remaining oil and sauté onions and garlic for 4 minutes.
  4. Add stock, salt, pepper, oregano, tinned tomato, passata, eggplant and lemon juice into the removable cooking bowl. Return shanks back in and mix well.
  5. Select SLOW COOK function and set the timer to 8 hours. Press START.
  6. Remove when finished and serve on a bed of mashed potato. Garnish with parsley.

Comments

Comments

  • Jossie Tuesday, 17 June 2014

    This sounds absolutely, gorgeously delish - I will be 'whipping it up' in the slow cooker for sure - if that makes sense?!

  • Melanie Sunday, 26 June 2016

    This is beautiful! I used it in the pressure cooker and it turned out perfectly. Really tasty, really tender, the whole family loved it!

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