Tender, flavoursome slow cooked lamb shanks make a wonderful one pot winter meal. Easy to prepare, they simply need slow, gentle cooking to release their succulence. The second you get home and open the front door, you’ll be hit with the rich, sweet aroma of red wine, tomato and herb infused lamb.
Lamb shanks aren’t just mouth-wateringly tasty, they are also high in protein and a good source of vitamin B and zinc. The slow cooking process actually extracts the juices, the cartilage, the marrow and the minerals from the shank – all of which are great for your health. But the bonus is that the entire meal cooks in this delicious nutritional soup and nothing goes to waste. And because it is slowly cooked, fewer enzymes are destroyed in both the meat and vegetables, a win win all round!
This recipe will have the meat just melting in your mouth and the flavour of the lamb with the tomatoes and rosemary, which let’s face it, is a flavour match made in heaven.
Winter Warming Lamb Shanks
Slow Cooked Sensations: Winter Warming Lamb Shanks
Total Time: 6 hours minutes
Servings: Serves 4
- 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
- Cauliflower mash, to serve
- Steamed greens (broccolini and beans), to serve
- Turn on the slow cooker to low heat to start warming up.
- Toss the lamb shanks in gluten free flour, Himalayan salt and cracked black pepper, shaking off any excess.
- 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.
- 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.
- Add the wine, stock, tomatoes, rosemary, thyme, Himalayan salt and cracked black pepper to the slow cooker.
- 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).
- 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.
- 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.
Cauliflower mash teams so well with these succulent lamb shanks. The day that I discovered how similar mashed cauliflower tastes to mashed potatoes, was the day I started loving cauliflower. Cauliflower is a healthy alternative to normal white potatoes because it is low in calories, carbs and fat and a great source of potassium that’s needed for nerve and muscle contraction in the body. It is also rich in sulphur which works as an anti-inflammatory to support digestion and boost your immune system.
Roast Garlic Cauliflower Mash
The trick to making the best cauliflower mash is not to overcook your cauliflower, so make sure to chop it fine before adding to your pot which lessens the cooking time to around 5 – 10 minutes.
Preparation Time: 5 minutes
Total Time: 30 minutes
Servings: 4 people
- 1 large head of cauliflower, cut into florets
- Head of garlic
- 1/4 cup unsweetened almond milk
- 1 tbsp organic butter
- Himalayan salt and cracked black pepper
- Fresh chives, chopped
- Coconut oil
How to make it:
- Preheat oven to 180 degrees C. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves. Place in aluminum foil and drizzle with coconut oil, then seal the foil around the garlic. Bake for 25-30 minutes, until the cloves are soft. Allow garlic to cool, and then squeeze the roasted garlic cloves out of the skin.
- Meanwhile, place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 10 minutes, until completely tender. Put cauliflower to food processor.
- Add roasted garlic, milk, butter, pepper and salt to the cauliflower and combine ingredients until smooth. Top with chives and freshly ground pepper.
If you’re after some more slow-cooked recipes, check out Rhi’s Beef Ragu, it’s equally as awesome. Happy slow cooking!