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
Servings: people
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).
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