INGREDIENTS
4 organic lamb shanks, trimmed*
Gluten free (all-purpose) flour, for dusting
1 tablespoon extra virgin coconut oil
1 onion, chopped roughly
4 cloves garlic, minced
½ cup (250ml) red wine
1 cup (250ml) beef stock
½ of a 400g can crushed tomatoes
1 sprig of rosemary
1 sprig of thyme
Himalayan salt and cracked black pepper
Steamed greens (broccolini and beans), to serve.
METHOD
1 Turn on the slow cooker to low heat to start warming up.
2 Toss the lamb shanks in gluten free flour, Himalayan salt and cracked black pepper, shaking off any excess.
3 Place half of the coconut oil in a large pan over high heat. Add the shanks and brown well on each side. Remove and place in slow cooker.
4 Add the remaining oil to the pan which the shanks were cooked in and sauté the onions and garlic until golden. Remove and place in slow cooker with lamb.
5 Add the wine, stock, tomatoes, rosemary, thyme, Himalayan salt and cracked black pepper to the slow cooker.
6 Cook on high for 2 hours then turn down to low for 4-6hours (or I turn mine on to low first thing in the morning, head to work and leave it on low all day until I get home at night).
7 Remove the shanks from slow cooker after approx. 8hrs and pour sauce into a pot on the stove. Simmer the sauce, uncovered, for 10 minutes or until reduced and thickened. Option to add 1 tsp of organic corn flour to thicken the sauce faster.
8 Serve lamb shanks on top of cauliflower mash, topped with thickened sauce and steamed greens on the side. Serves 4.
* Ask your butcher to trim both ends of the shanks for you. Although not essential, it makes them easier to handle and they fit better into the slow cooker.
The Carousel thanks www.movenourishbelieve.com for this recipe.
