SLOW COOKED LAMB SHANKS

This easy-peasy Winter warmer will blow your mind! It's so simple and such a perfect way to enjoy lamb shanks. This is a fantastic go-to when you need to get food ready, fast. Pile these on top of mashed potato, cauliflower and carrot puree or roasted sweet potato. 

INGREDIENTS:

(serves 4-6)

  • 3 tablespoons raw almond meal
  • Salt and pepper
  • 3 tablespoons ghee
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic
  • 6 lamb shanks (free-range)
  • 1 brown onion, diced
  • 1 large jar (680g) tomato Passata (sugar and preservative free)
  • 1 can diced tomatoes (400g)
  • 3 small carrots, chopped
  • 4 stalks rosemary
  • Fresh Italian parsley, to serve
  1. Place the almond meal and some salt and pepper on a flat plate. Roll the lamb shanks in the mixture until coated evenly. Repeat with all shanks and set aside.
  2. Heat 2 tablespoons of the ghee in a large pan over high heat. Add the shanks, 3 at a time, and sear on all sides until browned (about 6 minutes). Repeat with all shanks and set aside.
  3. In a large casserole dish, place a tablespoon of ghee and heat over medium heat. Add the onions, garlic, diced carrots and 2 rosemary stalks. Cook until onion is translucent.
  4. Add the shanks, Passata, tomatoes, balsamic vinegar, and remainder of the rosemary.
  5. Reduce the heat to low, and simmer, covered, for ~3.5 hours. Mix every half an hour or so. Shanks are done when the meat starts to fall off the bone easily.
  6. Serve on your base of choice and top with fresh parsley. 

Note: you could also make this recipe in a slow cooker (~8 hours) or pressure cooker (1.5 hours).