Select SAUTE/SEAR function and set the timer to 10 minutes. Add half the oil and brown shanks in 2 batches
Remove shanks and set aside
Add remaining oil and saute onions and garlic for 4 minutes
Add stock, salt, pepper, oregano, tinned tomato, passata, eggplant and lemon juice into the removable cooking bowl. Return shanks back in and mix well
Select SLOW COOK function and set the timer to 8 hours. Press START
Remove when finished and serve on a bed of mashed potato. Garnish with parsley
Recipe by Phoodie
Phoodie is a cookbook, restaurant, food blogger and regular contributor to Australia's largest women's website, Mamamia.
"My culinary obsession began when cooking, recipe writing and eating, with both my Greek and Lebanese grandmothers." After the world famous Le Cordon Bleu cookery school in London, then working with some of UK and Europe's top chefs, she then started her food blog.