Rustic Lamb Shanks with sides

Ingredients

For the lamb

• 2 lamb shanks
  
• 1 tbs olive oil
  
• 1 small onion, finely chopped
  
• 1 carrot, diced
  
• 1 celery, finely diced
  
• 1 garlic clove, minced
  
• ¼ cup Shiraz (or extra stock if avoiding wine)
  
• 350 ml Passata
  
• ½ cup Stockman Steaks beef bone broth
  
• 1 tsp dried oregano
  
• 1 sprig fresh rosemary or ½ tsp dried rosemary
  
• ½ tsp dried thyme
  
• 1 bay leaf
  
• ½ can butter beans, drained (added in the last 30 minutes)

Rocket salad

• 2 large handfuls of rocket
  
• Juice of half a lemon
  
• 1 tablespoon olive oil
  
• Optional: Parmesan shavings

Herbed potatoes

• 400g baby potatoes (mini) left whole
  
• Handful fresh parsley, chopped
  
• 2 tbs butter
  
• squeeze of lemon juice
  
• Salt and pepper
  
• Crusty bread
  

Method

Lightly oil the base and sides of the slow cooker and set on the low setting. Season lamb shanks with salt and pepper. Brown in olive oil over medium high heat until seared on all sides. Transfer to the slow cooker.

In the same pan, saute onion, carrot, celery, and garlic until softened (3-4 minutes). Deglaze with the wine for a couple of minutes, then stir in passata, stock, oregano, rosemary, thyme, and bay leaf. Pour over lamb. Cover and cook on low for 7-8 hours until lamb is fall apart tender.
Add Butter beans in the last 30 minutes to warm through. Season to taste.

About 30 minutes before the lamb is done, start the potatoes. Boil whole baby potatoes in salted water for 20-30 minutes, or until fork tender. Drain, return to the pot, and toss with butter, chopped parsley, salt and pepper.

While the potatoes cook, prepare the rocket salad. Toss rocket leaves with lemon juice, olive oil, salt and pepper. Top with Parmesan if using.

To Serve

Plate the lamb shanks with their sauce and beans. Add the buttery potatoes, fresh rocket salad, and crusty bread.

Nutrition