Ready Time: 4 hrs 25 mins

Preparation Time: 15 mins

Cooking Time: 4 hrs 10 mins

Serves: 4-6

Scott Gooding

Scott is an advocate for health and fitness and promotes the path towards optimal health.  An exercise specialist of 10years and a background in exercise science, Scott has operated a successful PT and Bootcamp business in Sydney since 2005.
Scott has published 5 books under the Clean Living Series with a 6th due out in late 2015. Scott is an ambassador for Nature's Way Superfoods and Santa Monica Tourism - he is also the cook on channel 10's Off-Road Adventure Show.  He continues to share his message about health and fitness through radio, presenting and magazines" 





  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.