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.
- 2 onion/s -peeled and sliced
- 2 clove/s garlic -sliced
- 400 g can brown lentils -drained and rinsed or 1 cup cooked brown lentils
- 3 carrot/s -sliced roughly
- 4 rasher/s bacon -diced roughly
- 100 g mushrooms -Swiss brown or button, sliced (1 cup)
- 3 stick/s celery -sliced roughly
- 2 tbsp fresh rosemary leaves -chopped (or 1 tablespoon of dried)
- Sea salt and freshly ground black pepper
- 60 ml red wine (¼ cup)
- 250 ml chicken stock or bone broth (1 cup)
- 4 lamb shanks -small, or two large ones (depending upon your appetite)
- 1 zucchini/s - or eggplant or parsnip, diced
- Preheat your oven to 160℃/320℉ (fan-forced).
- 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...
- This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
- 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.
- Re-heat in a low oven until just hot.
- Airtight in the fridge and can also be frozen (remove the bone to freeze).