Lamb shanks have long been a slow cooker favourite, but this recipe from Beef & Lamb Australia adds an interesting twist. The chorizo spices up the lamb and adds a delicious smoky flavour.


8 lamb shanks (french-trimmed with ends of bone exposed)
1 small onion, finely chopped
2 chorizo sausages (roughly 250g) cut into 1 cm slices
2 cups tomato pasta sauce
1 cup beef stock
1 tsp ground oregano leaves
400g can white beans, rinsed and drained
¼ cup finely chopped parsley
steamed green beans (to serve)


1. Brush the lamb shanks with some oil. Heat a large frying pan over medium-high heat, and brown the lamb shanks well on all sides. Remove these and place them in the slow cooker.

2. Place the onion and the chorizo into the slow cooker. Add the tomato pasta sauce, beef stock and the ground oregano.

3. Cover the slow cooker and cook ingredients on Low for 8-10 hours or on High for 4-5 hours. Add beans and parsley in the last half hour of cooking.