Cam’s Slow Cooked Lamb Shanks

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Cam's Lamb ShanksWe love it when our Highway to Health participants start experimenting in the kitchen and share their recipes with us. This one from Cam was soooo good that we included it in the July program.


Cam’s Slow Cooked Lamb Shanks

Serves 2

Prep time: 10 mins
Cooking time: 4-8 hours

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)
2 large lamb shanks
2 garlic cloves, crushed
400g can chopped tomatoes
½ cup beef stock
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 bay leaf
a few sprigs of thyme or a good dash of dried thyme (or whatever you have).
1 lemon, rind and juice
1 teaspoon of cinnamon

½ head of cauliflower, chopped into florets
1 small tin coconut cream
1 tablespoon butter
sea salt
½ dozen brussel sprouts
1 bunch broccolini
1 tablespoon flaked almonds

Put onion, carrot and celery (stalk only – save the leaves for later) 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 and season to taste.

Serve with some extra lemon rind grated on top, cauliflower puree, broccolini and brussel sprouts.

Cauliflower Puree:
Cook cauliflower (chopped into florets) over low heat for approx 35mins with coconut cream, pinch of sea salt and butter. Drain off excess liquid, and blitz the cauliflower with stick blender or similar until it forms a smooth puree. Serve.

Brussels Sprouts:
Halve Brussels sprouts, spray with olive oil and cook face down on BBQ grill until lightly charred, or under the grill.

Steam the broccolini for 3-4 mins and serve with flaked almonds.


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