Lamb shanks with tomato, chilli and feta

Australian Women’s Weekly NZ - - CONTENTS -


¼ cup (35g) plain flour 2 ta­ble­spoons ex­tra vir­gin olive oil 4 (800g) French-trimmed lamb shanks 1 medium (150g) onion, sliced thinly 2 small (400g) fen­nel bulbs, sliced thinly, fronds re­served 1 medium (120g) car­rot, chopped finely 2 cloves gar­lic, crushed 1 fresh long red chilli, sliced thinly ½ cup (125ml) dry white wine 410g can tomato purée 75g feta, crum­bled ¼ cup finely chopped fresh flat-leaf pars­ley 1 Place flour in a large bowl; sea­son. 2 Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (High) set­ting. Coat lamb in flour; shake off ex­cess. Cook lamb, turn­ing, in batches, for 15 min­utes, or un­til well browned. Re­move from cooker. 3 Heat re­main­ing oil in cooker on sauté (Medium) set­ting; cook onion, fen­nel, car­rot, gar­lic and half the chilli, stir­ring, for 5 min­utes or un­til veg­eta­bles soften. 4 Add wine and tomato purée; stir to com­bine. Re­turn lamb to slow cooker. Cook, cov­ered, on Low, for 8 hours. Sea­son to taste. 5 Serve lamb sprin­kled with feta, pars­ley, re­main­ing chilli and re­served fronds. Suit­able to freeze at the end of Step 4. Not suit­able to mi­crowave.

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