Greek style lamb shanks with eggplant
A Slow-cooked lamb shank recipe, whipped up Greek style with the addition of eggplant.
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- 2 Comments
Ready Time
8 hrs 50 mins
8 hrs 50 mins
Preparation
20 mins
20 mins
Cooking
8 hrs 30 mins
8 hrs 30 mins
Serves
6
8 hrs 50 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
8 hrs 30 mins
Cooking
Cooking
6
Serves
Serves
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
- Select SAUTE/SEAR function and set the timer to 10 minutes. Add half the oil and brown shanks in 2 batches.
- Remove shanks and set aside.
- Add remaining oil and sauté onions and garlic for 4 minutes.
- Add stock, salt, pepper, oregano, tinned tomato, passata, eggplant and lemon juice into the removable cooking bowl. Return shanks back in and mix well.
- Select SLOW COOK function and set the timer to 8 hours. Press START.
- Remove when finished and serve on a bed of mashed potato. Garnish with parsley.
Appliance
Comments
This sounds absolutely, gorgeously delish - I will be 'whipping it up' in the slow cooker for sure - if that makes sense?!
This is beautiful! I used it in the pressure cooker and it turned out perfectly. Really tasty, really tender, the whole family loved it!