05 Jun slow cooked lamb shanks
Gluten Free, Dairy Free, Sugar Free
This delicious slow cooked meal is the perfect winter comfort food, without all the stodgy carbs. Two hours of cooking time means that the lamb will be just falling off the bone. If you would like to make a paleo version of this dish, simply leave out the lentils and you’re good to go.
2 tbsp extra virgin olive oil
4 lamb shanks, frenched
4 shallots, sliced
2 cloves garlic, crushed
1.5 litres vegetable stock (choose one that’s chemical and sugar free)
1 cup dried puy lentils
1 tbsp tamari
3-4 sprigs thyme
2 small sprigs rosemary
1 bay leaf
3 cups chopped mushrooms
3 cups chopped silverbeet
Let’s do this!
Heat the olive oil in a large pot on a medium heat. Add the shallots and cook 1-2 minutes until clear.
Add the lamb shanks, turning until browned.
Add the garlic and cook briefly to soften (don’t let it burn).
Then add the vegetable stock, tamari, puy lentils, thyme, rosemary and bay leaf.
Simmer for 1.5 hours on a low heat, turning the shanks occasionally so they don’t dry out on top.
Add the mushrooms and simmer another 25 minutes.
Add the silverbeeet and simmer 5 minutes or until tender.
Serve in a shallow bowl.
Variation: If you like you could also serve on a bed of mashed sweet potato.