Recipes continued
Mediterranean Lamb Shanks
6 medium lamb shanks
½cup plain flour
¼cup oil
4 celery stalks, chopped
3 carrots, peeled, chopped
3 cloves garlic, crushed
2 onions, chopped
2 red capsicums, sliced
2 ½ cups chicken stock ¼ cup red wine
2 x 400g can whole peeled tomatoes
3 sprigs fresh oregano
3 sprigs fresh thyme
1 tablespoon whole black peppercorns
2 tablespoons corn flour
2 tablespoons lemon juice Salt and pepper to taste
1.Dust lamb shanks with flour, making sure to shake off the excess.
2.Heat half the oil in a large fry pan over high heat. Cook lamb shanks in batches until browned; place in slow cooker.
3.In a clean fry pan heat remaining oil over medium heat. Add celery, carrot, garlic, onion and capsicum. Cook until softened. Add to slow cooker.
4.Add stock, wine, tomatoes, oregano, thyme and peppercorns to the slow cooker. Stir to combine. Place lid on pan.
5.Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
Lemon Cous Cous
2 cups cous cous
¹/³ cup parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil Salt and pepper to taste
1.Cook cous cous according to packet instructions.
2.Fluff cous cous with fork. Gently stir through remaining ingredients.
3.Serve with lamb shanks.
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