If you love a good stew, this recipe is unbeatable. For those who aren’t sure about the anchovies, don’t worry. They’re not at all noticeable as a flavour, but do add wonderful depth to the seasoning and are a classical pairing with lamb shanks.

Ingredients

• ¼ cup olive oil
• 3 medium brown onions, diced 5mm
• 3 cloves garlic, peeled, crushed
• 12 anchovy fillets, roughly chopped
• 1 large carrot, chopped finely
• 1 stick celery, chopped finely
• 6 medium lamb shanks, scored to the bone at its fleshiest parts, a few times
• 1 large red capsicum, diced into 1cm pieces*
• 2 bay leaves
• 2 tins crushed tomatoes
• 1 cup red wine
• 1 cup beef stock
• 2 tsp red wine vinegar

Method

1. Set the Crockpot® Express Easy Release Pressure Multicooker on BROWN/SAUTÉ. Press START/STOP. Combine the olive oil, onions, garlic, anchovies, carrot and celery in the cooker and sauce until soft and translucent but not browned.
2. Add the shanks, capsicum, bay leaves, tomatoes, wine and stock. Secure the lid, ensure the Steam Release Dial is in the ‘Seal’ (closed) position and select MEAT/POULTRY. Press START/STOP.
3. When cooking has finished, release the steam and remove the lid. Stir in the vinegar.
4. Remove the shanks from the pot. Shred the meat off the bone and return to the pot. Taste and season with salt and pepper if needed.
5. Serve hot with about ½ cup of the cooked risoni, (also can be cooked in the Crockpot® Express). Garnish with parsley.

If using large lamb shanks, add an extra 10 minutes for the cook time.