Slow cooked lamb with ratatouille

This is one of those recipes that is the ultimate comfort meal. You can choose to cook the ratatouille if you want a beautiful side or you can just stick with the lamb shanks. Seperate or together it is a meal on repeat in our home as we come into the cooler months. 

Ratatouille

2 red onions

4 cloves of garlic

2 eggplants

3 zucchini

3 red or yellow peppers

4 stalks of celery

2 good quality tin tomatoes

½ a bunch of fresh basil , (15g)

Extra virgin olive oil good glug

a few sprigs of fresh thyme

1 tablespoon balsamic vinegar

Bay leaf

Method

Prep all your veggies all chunky around the same size and add everything bar basil into a hot pot and sweat with salt and pepper. Add in the tomatoes, stir and pop the lid on and leave for about 40mins on low heat making sure to stir every so often.

Tear in the fresh basil and season at the end.


 

Slow cooked  lamb

Any lamb on the bone (I used

2 shanks, 2 breast, 1 half leg or shin)

2 Celery sticks

2 carrots

5 All spice berries

3 Bay leaves

2 brown Onion

Bay leaf

Sprig of thyme

Sprig of rosemary

1 litre of meat stock

1 tin good quality tomatoes

Good quality Salt

Method

Add everything to a cast iron or heavy pot and place in the oven @ 150c for 4 hours. Or you can add everything to a slow cooker and cook on high for 4 hrs or low for 8hrs.

Serve with a big spoon or ratatouille, garlic rubbed sourdough, fresh herbs and Parmesan and a big glug of olive oil