This is the ultimate in comforting winter dishes and guaranteed to be a favourite with the men in your life. Lamb shanks must be cooked slowly, therefore a slow cooker is the perfect solution.
Tip: If you don't have a slow cooker, cook the lamb shanks in the oven for 3 hours at 150 degrees Celsius.
Dust the shanks in amaranth flour that has been seasoned with pepper and salt.
Heat olive oil in a pan over high heat and brown the shanks. Place in a slow cooker with bay leaves, eschallots, garlic, rosemary and marjoram. Season with pepper. Pour over the beef stock and red wine. Cook overnight or during the day.
Boil the sweet potato until just tender and mash with a little olive oil and steam broccoli.
Note: In Chinese medicine, the marrow found in the lamb shank bone is said to help strengthen the kidneys. It is said to improve Jing, our vitality and resistance to disease, and our longevity.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | overnight + 15 mins |
| Ready in: | overnight |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2102 kj |
| Calories | 502 kcal |
| Fat | 24 g |
| Saturated Fat | 7.7 g |
| Total Carbohydrate | 25.7 g |
| Total Protein | 42.3 g |
| Fibre | 9.6 g |
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