Tender lamb shanks cooked slowly in broth till the meat falls from the bone, served with a glass of red … sounds like the perfect Saturday night in to us
Prep 10 Mins | Cook 6 hours | Serves 2
Recipe By: Paige Frost / @paigemichaelobe
- 2 or 3 Grass-Fed Lamb Shanks
- 2 small brown onions roughly chopped
- 2 carrots roughly chopped
- 3 cloves of garlic, peeled and crushed with the back of your knife
- 1 large stalk of celery
- 1 can organic diced tomatoes
- 3/4 cup red wine
- 2 cups of Meadow & Marrow Natural Bone Broth (2 teaspoons to 2 cups water)
- Two sprigs of fresh rosemary
- Olive oil
- Salt and Pepper
- Mashed potato and veggies to serve
- Brown lamb shanks over medium heat for about 5 mins, season with salt and pepper. Turn off and set aside.
- In a fry pan over medium heat add olive oil, onion, celery and carrot. Stir for 5 mins or until onion just starts to soften (don’t let it burn). Then add your garlic cloves and red wine and turn off heat.
- Turn your slow cooker on high, add your shanks and pour over your onion mixture.
- Add the tomatoes, bone broth and rosemary sprigs and mix around well to submerge your shanks as well as you can.
- Pop lid on and 6 hours later you will have the most succulent lamb shanks, with the meat falling from the bone.
- Serve with mash potato or sweet potato and you choice of veg.
NOTES / TIPS:
- I have quite a large slow cooker so the shanks fit well. If you have a smaller one you may need your butcher to trim the bone so they fit.
- After 6 hours I turned my cooker to low and put on my mash and veggies.
- This could also be cooked on low for 8 hours.
“I wanted to make something tonight that had the beautiful smell traveling through the home all day. I bought 3 shanks as i haven’t made them before and was thinking Michael might have needed two, but one each with mashed potato, broccoli and peas was plenty.. though we both had a little pick at the third and I’m glad for a little leftovers” Paige Frost