Traditional Lamb Shanks
Family fav, in the slow cooker.
Servings: 4 people
Equipment
- 1 Slow Cooker
- 1 Mixing Bowl
- 1 Large frying pan
Ingredients
- 250 ml Red Wine
- 5 ml Tomato Paste
- 4 Large Lamb Shanks
- 1 med Onions - Brown Very finely chopped
- 4 cloves Garlic crushed
- 350 ml Chicken stock
- 45 grams Almond Meal
- 15 grams Coconut flour
- Salt and Pepper to taste
- 30 ml Cold Pressed Olive Oil
- 1 small Carrot Very finely grated
Instructions
- In a mixing bowl, stir together the red wine with the almond flour until well combined.
- Add the tomato paste and whisk. Set aside.
- Lightly season the coconut flour and toss with the shanks to lightly coat them.
- Heat the olive oil in a large frying pan over medium-high heat. Fry the lamb shanks, turning occasionally, for 5 minutes or until Brown on all sides. Season with salt and pepper. Remove from the pan and place in a bowl of your slow cooker.
- To the frypan, add the remaining tablespoon of oil and fry the onion, carrot, and garlic until softened. Pour your chicken stock into the pan, then add the flour mixture and bring to a boil, stirring constantly. Reduce the heat and let the sauce simmer for five to ten minutes until slightly thickened.
- Pour the sauce over the lamb shanks in the slow cooker. Cover and cook onlow for six hours or until fork tender.
- Serve on a bed of Caulifower mash,
