Lamb shanks with tomato, chilli and fetta

SERVES 4 PREP AND COOK TIME 8 HOURS 45 MINUTES

¼ cup (35g) plain flour 2 tablespoons extra virgin olive oil 4 (800g) French-trimmed lamb shanks 1 medium (150g) brown 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 fetta, crumbled ¼ cup finely chopped fresh flat-leaf parsley

Place flour in a large bowl; season.

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.

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.

Add wine and tomato purée; stir to combine. Return lamb to slow cooker. Cook, covered, on Low, for 8 hours. Season to taste.

Serve lamb sprinkled with fetta, parsley, remaining chilli and reserved fronds. Suitable to freeze at the end of Step 4. Not suitable to microwave.