Slow Cooker Lamb Shank and Mushroom Casserole (GAPS/Paleo)
Course
Mains
Keyword
GAPS
,
Gluten-free
,
Grain-free
,
Paleo
,
Refined sugar-free
Servings
Prep Time
8
people
10
minutes
Cook Time
6-8
hours
Servings
Prep Time
8
people
10
minutes
Cook Time
6-8
hours
Ingredients
1-2
Tbsp
extra virgin olive oil
1.5
kg
grass fed lamb shanks
2
med
onions
diced
3
cloves
fresh garlic
4
carrots
diced
2
stalks
celery
diced
1
green capsicum
diced
500
g
mushrooms
diced
0.5
cups
dry red wine
1.5
cups
home-made stock
you can use beef, lamb or chicken stock
400
g
tin diced tomatoes
organic if possible
3
Tbsp
tomato paste
organic if possible
2
sprigs
parsley
0.5
tsp
cinnamon
0.5
tsp
celtic sea salt or himalayan salt
pepper
to taste
Instructions
Fry the onion and garlic in olive oil until softened.
Transfer into slow cooker.
Add all of the diced vegetables, red wine, stock, tomatoes, tomato paste, herbs and spices.
Stir to mix combine stock, tomatoes, herbs and spices.
Add lamb shanks on top and push down a little into the liquid.
Season with cinnamon, salt and pepper.
Cook for 6-8 hours on lowest temperature to ensure meat falls off the bone.
Enjoy with rice or cauliflower rice (GAPS, Paleo).