The knock-out flavours of anchovies, olives, winter herbs and Campbell’s made from scratch, 100% natural beef stock meld together to produce deliciously succulent lamb that falls from the bone.

Ingredients

4	Lamb shanks
2 Tbsp	Flour
1 Tbsp	Olive oil
1	Onion, chopped
4	Garlic cloves, sliced
1 sprig	Rosemary
2 Tbsp	Chopped oregano leaves, or 1 tsp dried
6	Anchovy fillets
½ cup	Olives, pitted
1/8 tsp	Chilli flakes
1 can	Chopped tomatoes, 400g
500 ml	Campbell's Beef Stock (Main)
1 Tbsp	Honey

Directions

1. Heat the oil in a large frying pan. Toss the lamb shanks in the flour and fry the shanks until brown all over. Reserve the excess flour. Place the shanks in the slow cooker
2. Add the onion and garlic to the frying pan and stir-fry for 3 minutes. Add the excess flour to the frying pan, stirring well before adding a little of the stock to deglaze the pan.
3. Pour in to the slow cooker with the rosemary, oregano, anchovies, olives, chilli flakes, tomatoes and beef stock. Drizzle the honey over the top of the shanks.
4. Cook on low for 6-8 hours.
5. Serve with juices from the pot, crispy potatoes and winter greens.

Note: This can also be made in to a ragu by pulling the meat from the bones and mixing through the juices to serve with pasta.