Slow Cooked Lamb Shanks

GF, DF, LS, PF, DBF, AC

Slow cooked lamb shanks are my absolute favourite meat dish and your gut will love you for it too, thanks to the slow cooking process that works to tenderise the meat, making it easier to digest.  If you have not already invested in a slow cooker, this will be the cheapest ( around $20) and best addition to your kitchen because they take all the hard work out of cooking. All you do is add your ingredients then set the timer and walk away! Then by the time you wake up or arrive home for work, you’ll have the most delicious and flavoursome meal ready to serve the whole family. 

 

What You’ll need…

4 – 6 Lamb Shanks

4 – 6 small fresh vine ripened or Roma tomatoes

½ – ¾ cup kalamata olives, pitted

Virgin coconut oil – for frying the shanks

1 brown onion – finely diced

4 cloves garlic, crushed

1 litre organic vegetable, beef or chicken stock, (if using a packaged brand, use one that is free of sugar, yeast and artificial additives)

1 dessert spoon of rice malt syrup

1 cup of 
fresh flat leaf parsley, roughly chopped

2 Tbsps fresh oregano

2 Tbsps fresh tarragon

4 sprigs fresh rosemary

1 cinnamon quill or 1 tsp. ground

2 tsps ground or freshly grated nutmeg

Himalayan or Celtic sea salt and cracked pepper to taste – season generously

 

How to make…

If cooking in the oven, preheat to 150C.

Heat oil in a large, deep fry pan or large casserole dish on medium heat and add garlic and finely chopped brown onion and sauté until onion is clear. Be careful not to burn the garlic. Add the shanks and coat in the coconut oil and cook for approx 5 mins, or until slightly brown.

Transfer the shanks and cooked onion and garlic to an electric crock pot or casserole dish.
  Add the stock, whole tomatoes, olives, rice malt syrup, herbs, cinnamon quill and nutmeg.
Replace the lid and place in the oven or crock pot on low setting for approximately 6 -8 hrs if, basting twice during cooking. Add a squeeze of fresh lemon juice if desired to enhance flavour.

Serve with freshly steamed green vegetables or salad and a little cauliflower rice to soak up the delicious juice. Freeze or refrigerate any leftovers for convenient meals, once cooled.

 

Serving size – 1 lamb shank

Enjoy after week 2

Gut Alert

I strongly recommend you slow cook your meat when reintroducing it after a break, to avoid constipation or gut pains and be sure to take a digestive enzyme afterwards to aid with digestion.

For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy. It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .