Another one pot wonder. There’s nothing like a tasty stew to warm you up on these cold winter nights (yes even in QLD it’s cold)! This healthy lamb shank recipe is so simple to make, it’s sure to become a family favourite.
You don’t really need a whole shank per person here. I’m all for spending extra money on quality meat, buying less of it (so it’s still affordable) and bulking it out with other good stuff. Not only is this approach kinder to your hip pocket, but it’s also a healthier way to eat. You know I’m all for variety too, so including the lentils for extra protein is a winner.
The bone stock I’ve raved about here, and by slow cooking the shanks this way, even more, immune boosting, nutritious goodies are added. The onion, garlic, vegetables and rosemary give further immune support.
You can either throw it in the slow cooker or cook in the oven at a low temperature (like below). The meat just melts in your mouth and the flavour of the lamb with bacon and rosemary is a match made in heaven.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Lamb, Bacon and Lentil Stew
- 2 onions -peeled and sliced
- 2 cloves garlic -sliced
- 4 small lamb shanks -or two large ones (depending upon your appetite)
- 400 g can brown lentils -drained and rinsed or 1 cup cooked brown lentils
- 3 carrots -sliced roughly
- 4 rashers bacon -diced roughly
- 250 ml bone broth (1 cup)
- 60 ml red wine (¼ cup)
- 1 cup mushrooms -Swiss brown or button, sliced
- 3 stems celery -sliced roughly
- 2 tbsp fresh rosemary leaves -chopped (or 1 tablespoon of dried)
- Sea salt and freshly ground black pepper
- 1 zucchini - or eggplant or parsnip, diced
- Preheat your oven to 160℃/320℉.
- In a large oven proof dish (I like my cast iron pot), place the lamb shanks and brown quickly on the stove top (in a little olive oil or ghee) over a medium high heat. This is not essential and I have to confess, I'm a bit lazy and tend to take the just throw it all in approach.
- Next, add all of the ingredients, season and stir to combine. Make sure the lamb shanks are toward the bottom of the dish and covered with the liquid and other ingredients.
- Place the lid on the pot and cook for 3 hours. I aim for 3 hours, as the longer it cooks the more tender the lamb. I tend to put it in the oven before school pick up and it's ready in time for dinner. It's very forgiving so can easily cook for longer.
- Sprinkle with finely chopped parsley (good way to hide this very nutritious green) and serve alone or with one of the following...
- Steamed and buttered vegetables.
- Mashed potato, sweet potato or pumpkin (soaks up the delicious juices).
- Pureed or mashed cauliflower.
- Cauliflower, broccoli and lemon salad (recipe on the website).
- Green beans, steamed and dressed with lemon juice, zest and EV olive oil.
- A simple bowl of greens or a salad.
- Airtight in the fridge and can also be frozen (remove the bone to freeze).
Vegetarian is PossibleDouble the lentils, use vegetable stock, boost up the vegetables and add a tablespoon of smoked paprika (to add a smoky flavour like bacon). You could also add tempeh and cook for only 1 hour.
Legume-freeLeave out the lentils and add in extra veggies. I love adding parsnip and sweet potatoes but you can add whatever you like really.
Onion-freeReplace the onion with a small bulb of diced fennel.
Garlic-freeReplace the garlic with a good pinch of chilli flakes.
Green boostStir in a bunch of kale (leaves trimmed and diced) at the very end of cooking (last 5 mins).
Let me know what your think. I love receiving your comments.