LAMB SHANKS Perfect weather sitting at home with a broken bot bot & cooking slow cooked lamb shanks!! Mmm 1 large brown onion, chopped 2 large carrots, chopped into 1.5cm chunks 2 celery stalks, chopped into 1.5cm chunks (reserve the leaves – you’ll add them later) 4-6 lamb shanks (about 1.5kg) 2 garlic cloves, crushed 400g can chopped tomatoes 1/2C beef bone broth (or use beef stock) 1/4C red wine (or use white wine or just a dash of apple cider vinegar or extra stock) 1T tomato paste 1 bay leaf a few sprigs of thyme or a good dash of dried thyme (or whatever you have) 1/2t stevia granules or rice malt syrup (I used coconut nectar) ((optional)) Put onion, carrot and celery in the slow-cooker. Arrange the shanks on top then place the remaining ingredients over the lot. Stir a little (no need to mix completely). Put on the lid then cook for 4 hours on high or 8 hours on low. In the final 20 minutes, add the celery leaves. Serve with some extra preserved lemon on top, the gremolata below, and with your choice of: sweet potato mash (I add cinnamon), polenta, steamed broccolini, broccoli or zucchini. You can also make an optional gremolata to serve on top: 1/2C chopped fresh parsley 3t garlic, very finely chopped Grated zest of 1 small lemon or 1 tablespoon chopped preserved lemon 2t extra virgin olive oil sea salt to taste Combine all ingredients and set aside ready to serve.
Posted on: Tue, 12 Aug 2014 08:55:17 +0000
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