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Slow-Cooked Tuscan Lamb Shanks

·         Serves: 6 

·         Prep time: 20 minutes

·         Cook time: 25 minutes

Ingridient

·         4 carrots, thickly sliced

·         4 celery stalks, with leaf tops, thickly sliced

·         12 tomatoes, chopped

·         1 large brown onion, diced

·         4 cloves garlic, sliced

·         2 bay leaves

·         2 cups (500ml) beef bone stock or water

·         Natural salt and freshly cracked pepper

·         2 tbsp Tuscan herb and spice blend or dried oregano, basil and marjoram, to taste

·         80g butter

·         6 lamb shanks, French trimmed

2 bay leaves
2 bay leaves

Slow-cooked tuscan lamb shanks
Slow-cooked tuscan lamb shanks

Recipe

1.    Arrange the carrot, celery, tomato, onion and garlic in layers in a slow cooker. Add the bay leaves and stock or water, and season with salt, pepper and the spice blend. Rub butter over the lamb shanks, then nestle the shanks in the vegetables. Cover and cook on low for eight hours.

2.    Variation Osso Buco cooks beautifully in a slow cooker or cast-iron casserole dish. Heat equal quantities of butter and olive oil in a frying pan or casserole dish and sauté two cross-cut veal shanks per person in a mixture of chopped tomato, carrot, onion, celery and garlic, as well as aromatics such as a cinnamon quill, bay leaf or juniper berries. Transfer all the ingredients to your slow cooker (or leave in the casserole dish) and pour in enough beef stock or water to half cover. Cover and cook on low for eight hours (or if using a casserole, in a preheated 120°C [fanforced] oven for six to eight hours). Serve this with sweet potato mash and steamed spinach.

·         Tip: To reduce the fat and kilojoules in this recipe, use lean, no-fat lamb shanks.

·         Nutrition: kJ 3366 | Fat 52.2g | Carb 14.6g | Protein 61.2g

The best methods of food preparation aim to simply enhance what is naturally there. Doing this aids digestion, brings out natural flavour and preserves valuable nutrients.


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