1 tsp extra virgin olive oil
3 french trimmed lamb shanks, trimmed of excess fat
1 large onion, chopped
2 celery stick, chopped
2 Granny Smith apples, unpeeled, quartered, cored, chopped
2 carrots, chopped
3 garlic cloves, peeled
¼ bunch thyme
¼ bunch oregano
400 g can no-added-salt tomato puree
1 salt-reduced chicken stock cube
310 ml boiling water
400 g can tinned white beans, rinsed, drained
6 slices sourdough bread
- Preheat oven to 140 C (fan-forced). Heat the oil in a large stoveproof and ovenproof casserole dish (with a lid). Add the lamb shanks and cook, turning often, for 3-4 minutes or until well browned.
- Add the onion, celery, apple, carrot, garlic, thyme and oregano to the pan. Pour over the canned tomatoes and combined stock cube and water. Bring to a simmer. Cover with the lid and transfer to the oven. Cook for 2 1/2 hours, stirring twice.
- Add the white beans to the pan. Cover and cook for a further 30 minutes or until the lamb shanks are very tender. Carefully transfer the lamb shanks to a plate. Cool for 10 minutes. Remove the meat from the lamb and shred into pieces. Return the lamb to the pan and stir well.
- Serve the slow cooked lamb casserole with the bread.