Lamb Shanks - Like No Other!
LAMB SHANKS, LAMB SHANKS, LAMB SHANKS!
Is it just me or are these not the tastiest things on the planet?
To be fair, I'm probably releasing this meal at at the wrong end of the season for our Aussie followers but hey, who'd begrudge being served up this dish tonight?
That slow-oven roast leaves the meat falling off the bone. Served up with some corn, green beans, brown rice and smothered with the veggie-ridden saucy stew, we're in heaven.
Now you might be thinking "but is this really a fitting recipe to promote as healthy?" Well the answer to that is 'yes'.
- The shanks have had all of the visible, 'trimmable' fat removed;
- The cooking method uses very little fat and what is there is olive oil;
- There is a tonne of veggies included in the meal.
Lamb shanks themselves as a cut, are a very high source of protein, zinc and vitamin B!
And I am guessing you've never cooked them because you thought they were beyond your skill level? THINK AGAIN - this recipe is as simple as it gets!
The amount of each ingredient really depends on the size of your dutch oven but in reality, precision is not that important for this recipe.
- 3-4 lamb shanks;
- Olive oil;
- 3-4 thick-sliced carrots
- 1/2 bunch of thick-sliced celery;
- 1 brown onion, sliced;
- 2 teaspoons of minced garlic or 4 crushed garlic cloves;
- 3 cans of crushed tomatoes;
- 4 bay leaves.
- Shake of dried oregano;
- 6-8 cups of beef stock.
- Large crack of pepper.
- Optional - splash of red wine.
- Take your lamb shanks, a sharp knife and a cutting board. Remove all of the visible fat and silverskin. The more you remove, the healthier the end dish is.
- Pop them into your dutch oven with a small splash of olive oil and brown them off on all sides on high heat. Remove and set aside.
- Turn the heat down to medium and take your carrots, celery, onions and garlic with a small amount of olive oil and fry until they start to soften.
- Add in your crushed tomatoes, bay leaves and oregano and stir for a 3-4 minutes.
- Add the lamb shanks back in, pressing them to the bottom of the pan.
- Top the mixture up with beef stock until the shanks are 80% covered. Use a wooden spoon to mix the stock with the rest of the mixture.
- Cover with lid and add to the oven preheated at 200 degrees. Cook for around 3 hours and turn shanks over at halfway.
- Serve with your favourite veggies and low GI carb - brown rice, corn, sweet potato? It's all good!
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