Lamb shanks and eggplant stew | Women's Weekly Food
Nourish your family with this delicious lamb shank and eggplant stew.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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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