so let's plan it then eat it

INGREDIENTS 1 teaspoon olive oil 4 (1.25kg) French-trimmed lamb shanks 1 leek, trimmed, thinly sliced 2 carrots, diced 2 garlic cloves, thinly sliced 2 tablespoons tomato paste 2 cups Massel beef stock 1 cup Guinness beer Mashed potato or crusty bread, to serve Steamed green beans, to serve METHOD Step 1 Heat oil in a large, deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add to pan. Cook, turning often, for 6 to 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker. Step 2 Reduce heat to medium. Add leek and carrot. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomato paste. Cook, stirring constantly, for 30 seconds. Add stock and Guinness. Season with salt and pepper. Pour over lamb. Cover with lid. Cook on low for 6 hours or until lamb is tender. Step 3 Transfer mixture from slow cooker ...

INGREDIENTS 1/3 cup (80ml) extra virgin olive oil 1.5kg boned lamb shoulder, trimmed, chopped into 3cm pieces 1 onion, chopped 8-10 (25g) anchovy fillets in oil, drained 3 garlic cloves, finely chopped 1/2 bunch flat-leaf parsley, leaves picked and reserved, stalks finely chopped 1 cup (250ml) red wine 400g can chopped tomatoes 12/3 cups (200g) pitted kalamata olives 1/3 cup (65g) baby capers in brine, rinsed, drained Finely grated zest and juice of 1/2 lemon 1 cup (250ml) beef stock 2 long green chillies, seeds removed, finely chopped 4 slices sourdough bread, crusts removed, torn into small pieces 375g risoni pasta, cooked, drained METHOD 1 Preheat the oven to 150°C. 2 Heat 2 tbs oil in a heavy-based flameproof casserole over medium-high heat. Working in batches, fry the lamb,turning, for 2-3 minutes until browned. Remove with a slotted spoon. Set aside. 3 Reduce heat to medium-low and add onion to the casserole. Cook, stirring, for 3-4 minutes...

0:20  Prep   1:35  Cook   8  Servings INGREDIENTS 2 tablespoons olive oil 1.5kg diced lamb 2 medium brown onions, chopped 2 medium carrots, peeled, chopped 2 celery stalks, chopped 2 garlic cloves, crushed 2 cups Massel beef stock 2 x 400g cans diced tomatoes 500g orange sweet potato, peeled, cut into 2cm pieces 250g cauliflower florets 1 1/2 cups couscous 20g butter, chopped 1 1/2 cups boiling water 1/4 cup chopped fresh flat-leaf parsley leaves METHOD Step 1 Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook lamb, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Step 2 Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in stock and tomatoes. Return lamb and any j...

0:20  Prep   0:20  Cook   4  Servings  INGREDIENTS 500g lamb mince 1/4 cup Patak's rogan josh curry paste 1/4 cup chopped fresh coriander leaves 1/2 cup fresh breadcrumbs 1 egg, lightly beaten 1 tablespoon vegetable oil 1 medium brown onion, halved, thinly sliced 2 garlic cloves, crushed 400g can diced tomatoes 1/2 cup Massel chicken style liquid stock 1/3 cup Tamar Valley Greek Style Yoghurt Steamed Basmati rice, to serve Pappadums, to serve Coriander leaves, to serve METHOD Step 1 Combine mince, paste, 2 tablespoons coriander, breadcrumbs and egg in a bowl. Season with pepper. Roll level tablespoons mixture into balls. Place on a plate. Cover with plastic wrap. Refrigerate for 20 minutes, if time permits. Step 2 Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Transfer to a large plate. Cover to keep ...

Servings 4 Ingredients 320 g lean lamb mince  50 g feta cheese  1 chopped red onion  1 garlic clove, crushed  8 sprays olive oil  4 small sourdough roll  4 tsp wholegrain mustard  Cos lettuce  2 small tomato, finely sliced  Method Heat a non-stick frying pan. Add the onion and garlic and gently stir-fry for about 1 minute. Place the lamb mince in a medium size bowl. Crumble the feta into the bowl and using your fingers combine the mixture together.  Add the cooked onion and garlic and mix together. Roll the mince mixture into a ball then gently squash into a patty.   Spray the same frying pan or a barbeque grill with olive oil and cook the patty for approximately 4-5 minutes on each side or until cooked through. Spread the mustard onto the roll. Layer the tomato and lettuce onto the roll and top with the burger patty