Tomato and herb lamb shanks
Time to make: 8 hrs 15 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
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
Total fat 15g
Saturated fat 6g
Dietary fibre 13g
1 Heat 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.
2 Combine remaining ingredients except peas, potato and parsley with lamb shanks in slow cooker.
3 Cook on low for 8 hours. Add peas for the final 30 minutes.
4 In 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.