SERVES 4

Supplied Ingredients

4 lamb shanks

2 garlic cloves

1 brown onion

1 beef stock cube

2 tsp Italian Kitchen herbs*

1 bunch rosemary

2 sebago potatoes

2 carrots

25g grated parmesan

1 bunch cavalonero

½ lemon*

*Extra supplied, measured amount

Pantry Ingredients

1 tbs plain flour

20ml (1 tbs) olive oil

60ml (¼ cup) milk

Equipment

6 litre ceramic slow cooker

medium saucepan

STEP 1: BROWN LAMB SHANKS

Cover slow cooker with lid and preheat on high. Dust lamb shanks in flour and season with 1 teaspoon salt flakes and pepper. Heat oil in a frypan over medium heat and cook lamb shanks, turning, for 5 minutes or until browned. Place lamb shanks in slow cooker. While shanks are browning, peel and thinly slice garlic and cut onion into wedges.

STEP 2: SLOW-COOK LAMB SHANKS

Dissolve stock cube in 750ml (3 cups) boiling water. Add stock to pan with garlic, onion, Italian Kitchen Herbs and rosemary sprigs. Season with salt and pepper and bring to a simmer. Place in slow cooker, cover with lid and cook on high for 4 hours or until meat is falling from the bone.

STEP 3: COOK POTATOES AND CARROTS

In the final 30 minutes of the lamb shank cooking time, peel and chop potatoes and carrots into 3cm pieces. Place in a large saucepan of cold, salted water over high heat and bring to the boil. Cook for 15–20 minutes or until vegetables are cooked through and almost falling apart.

STEP 4: MAKE MASH

Drain potato and carrot and return to saucepan with milk and ¼ teaspoon sea salt flakes. Use a potato masher to mash until as smooth as possible. Stir through parmesan. Set aside and keep warm until you’re ready to serve.

STEP 5: COOK CAVOLO NERO

Remove hard stems from cavolo nero and tear leaves into bite-size pieces. Add to slow cooker with lamb shanks and season with salt and pepper. Cover and cook for 30 minutes or until cavolo nero is tender.

STEP 6: PLATE UP

Cut lemon into wedges. Divide mash between bowls. Top with shanks and spoon over sauce and cavolo nero. Serve with lemon wedges.