5 January 2023

lamb + eggplant stew

Serves 8

Poppy cooks...


  1. In a slow cooker place
    4 lamb shanks,
    700g eggplant, chopped,
    red onion, diced,
    3 celery stalks, sliced,
    bunch English spinach, sliced,
    4 cloves garlic, sliced,
    700g basil passata,
    2 cups beef stock,
    1 cup filtered water and cook on low for 10 hours.
  2. An hour before serving, boil
    2.5kg potato, roughly chopped, drain and mash with
    celtic sea salt and a
    knob of butter.
  3. Shred lamb meat, return to slow cooker with
    3 tablespoons currants and
    1.5 tablespoons red wine vinegar.
  4. Serve mashed potato topped with lamb.