Ingredients
6 lamb shanks, trimmed
1 cup dried green lentils, rinsed
2 carrots, cut into 3cm pieces
2 celery sticks cut into 3cm pieces
1 brown onion, finely chopped
2 cloves garlic, smashed
¼ cup tomato paste
⅓ cup semi-dried tomatoes
1 sprig rosemary
1 tsp dried oregano
700 ml chicken stock
200 ml white wine
2 Tbsp balsamic vinegar
3 sprigs oregano
3 sprigs parsley
sea salt flakes and freshly ground black pepper, to season
steamed green beans, to serve
bread to serve
Method
- Put all ingredients except for all extra parsley, seasoning, beans and bread, in the bowl of a 5L slow cooker.
- Place bowl in appliance, cover with lid and cook on low setting for 8 hours.
- Remove bowl from appliance, remove lid. Season and stir in extra 1 Tbsp chopped parsley then serve topped with beans and extra parsley sprigs, with bread on the side.
