Slow Cooked Lamb Shanks

Low and slow cooked meat on the bone such as lamb shanks has so many benefits. It is easier to digest, soothes the gut lining, improves immunity, is a great source of protein and has an abundance of nutrients such as B12, iron and zinc.

And the best thing of all is the result of a rich flavoursome and tender lamb.

These lamb shanks were cooked in the oven for about 5.5 hours and are absolutely delicious.

INGREDIENTS

4 lamb shanks

2 tbsp beef tallow or ghee

1 onion roughly sliced

1-2 garlic cloves chopped

2 tbsp tomato paste

1/4 cup red wine

2 cups stock, beef, lamb or chicken

2 tsp salt

1 tsp oregano

2 tsp thyme

1/2 tsp white pepper

olive oil

Fresh parsley or gremolata

METHOD

1. Preheat oven to 130 degrees celsius

2. In a large crock pot add the beef tallow or ghee and brown the lamb shanks on all sides. Transfer to a plate and set aside.

3. Add extra tallow or ghee if needed to the pot and cook the onions for approximately 5 mins or until translucent. Add the garlic and tomato paste, stir and cook for 1 minute.

4. Add the red wine and bring to the boil then stir before adding in the stock. Switch off the heat and add the lamb shanks to the pot.

5. Top the lamb shanks with the herbs and spices and drizzle with a little olive oil.

6. Cover the pot with a lid and place in the oven to cook for approximately 5-5.5 hours. Cook longer if needed as oven temperatures can vary.

7. Turn the shanks at the half way mark.

8. The lamb shanks should be tender and fall of the bone. 

9. If you want a thicker sauce, add the juices to a small pot and simmer with 1 tbsp of flour (or cassava if gluten free) and whisk until it thickens.

Pour the sauce over the shanks.

Top with parsley or gremolata and serve with potatoes or your favourite vegetables.