You can use a slow cooker to make these Provençal Lamb Shanks. Experiment with different vegetables to help clean out your fridge. Serve the lamb shanks with the juicy sauces and the roasted vegetables. Any leftover sauce and vegetables will be great the next day with pasta.
Provençal Lamb Shanks Recipe
Serves 4
Prep time: 20 mins
Cooking time: 4 hours
Ingredients:
4 x 500g lamb shanks
1 x tbsp olive oil, plus 2 tbsp extra
½ tsp salt
½ tsp ground pepper
1 tsp thyme, plus 2 tsp extra
2 large onions, sliced
2 medium eggplants, sliced
2 red capsicums, chopped
2 zucchinis, chopped into chunks
3 garlic cloves, crushed
4 large tomatoes, sliced into wedges
2 cups (500 ml) dry red wine
810g can crushed tomatoes
2 beef stock cubes
½ cup (125ml) water
2 bay leaves
1 tsp dried oregano
800g sweet potato, peeled and cut into chunks
Method:
Preheat oven to 200ºC (fan forced).
Rub the shanks with 1 tbsp of the olive oil, salt, pepper and 1 tsp of the thyme. Heat a frying pan over high heat and sear the shanks until golden brown.
Line two baking trays with baking paper and evenly divide onion, eggplant, capsicum, zucchini, garlic and sliced tomatoes. Drizzle with remaining 2 tbsp olive oil and season with salt and pepper; sprinkle with 1 tsp of thyme. Roast for 25-30 minutes, or until vegetables begin to brown but are not fully cooked.
Place the seared shanks and half of the roasted vegetables, red wine, crushed tomatoes, stock cubes, water, bay leaves, remaining 1 tsp thyme, and oregano in a large casserole dish with a lid and slow roast in the oven for 1.5-2 hours, or until shanks are fork tender.
Meanwhile, boil sweet potatoes for 10 minutes or until tender; drain and mix with the remaining roasted vegetables. Return this mixture to the oven during the last 30 minutes; bake until golden brown, about 20-25 minutes.
Serve the shanks with the juicy sauces and the roasted vegetables.
Smart Tip:
You can use a slow cooker for this recipe. Feel free to experiment with different vegetables to help clean out your fridge. Any leftover sauce and vegetables will be great the next day with pasta.
Recipe from culinary expert Raelene Sefton, from Winnings Appliances, leading kitchen and laundry specialist. Image credits: photographer Alan Benson and food stylist Emma Knowles.
