Mediterranean Slow-Cooked Lamb Shanks

    8 hours 10 minutes

    GREAT meal to put on before work-plus left over sauce can be used next night over pasta!! These also can be done in oven-3 hours 0n 180 degrees then 1 hour on low.

    Queensland, Australia
    29 people made this

    Serves: 4 

    • 4 Frenched lamb shanks
    • 1 (800g) can diced tomatoes
    • 1 (400g) can condensed tomato soup
    • 1 small tub (150g approx) deli semidried tomatos and olives mix
    • 1 jar capsicum tapenade/or char grilled capsicum
    • 1 cup (250ml) chicken stock
    • salt and pepper to taste
    • spray olive oil

    Preparation:10min  ›  Cook:8hours  ›  Ready in:8hours10min 

    1. Heat pan, spray oil on to meat, brown off shanks one minute each side or till brown.
    2. Then simply add all other ingredients to your slow cooker and stir, then place lamb shanks on top making sure they are covered by the sauce.
    3. Put dial on automatic for 8 hours if at work, or if at home to watch on high for 4 hours and slow for the other four.
    4. Simply serve with mash and green vegies!!

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (6)


    Super yumm!!! We love it so much! Leftover is perfect for pasta too. Love it! Love it! Love it! Thanks for sharing this lovely recipe.  -  27 Jul 2010


    Used different ingredients. added one chopped onion, 2 cloves of crushed garlic with 1 tablespoon of sweet paprika and one teaspoon of cayenne pepper- cooked in fry pan then put in slow cooker. added two bay leaves as well- this really added to the flavour.  -  07 Jul 2010


    Excellent served it on mash added red pepper instead of green, carrot, onion & chicken stock. Will make again many times.  -  07 Jun 2010