Time to make: 8 hrs 15 mins (Hands-on time: 15 mins, Cooking time: 8 hrs)
Total cost: $37.20 / $6.20 per serve
(at time of publication)
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
1/2 cup fresh parsley, chopped
Step 1Heat 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.
Step 2Combine remaining ingredients except peas, potato and parsley with lamb shanks in slow cooker.
Step 3Cook on low for 8 hours. Add peas for the final 30 minutes.
Step 4In serving bowls serve shank and sauce on top of mashed potato. Garnish with parsley.
Make it gluten free: Check passata and stock are gluten free.
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