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.