Lamb shanks and eggplant stew

Name: Lamb shanks and eggplant stew
Total time: 645 min
Ingredients: 4 french-trimmed lamb shanks (1kg); 2 medium eggplants (600g), chopped coarsely; 1 medium red onion (170g), sliced thinly; 2 stalks celery (300g), trimmed, sliced thinly; 3 cloves garlic, sliced thinly; 700 grams bottled passata; 2 cups (500ml) beef stock; 1 cup (250ml) water; 2/3 cup (80g) seeded green olives; 2 tablespoons rinsed, drained baby capers; 2 tablespoons dried currants; 1 1/2 tablespoon red wine vinegar; 1/2 cup loosely packed fresh basil leaves, torn

www.womensweeklyfood.com.au

Nourish your family with this delicious lamb shank and eggplant stew.

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Ingredients

4 french-trimmed lamb shanks (1kg)
2 medium eggplants (600g), chopped coarsely
1 medium red onion (170g), sliced thinly
2 stalks celery (300g), trimmed, sliced thinly
3 cloves garlic, sliced thinly
700 grams bottled passata
2 cups (500ml) beef stock
1 cup (250ml) water
2/3 cup (80g) seeded green olives
2 tablespoons rinsed, drained baby capers
2 tablespoons dried currants
1 1/2 tablespoon red wine vinegar
1/2 cup loosely packed fresh basil leaves, torn

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Lamb shanks and eggplant stew

Ingredients

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