Free Healthy Recipe - Slow Cooked Lamb Shanks with Italian Vegetables & Sage

Dairy free, Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

This combination of flavours works so well together. The cooked meat can also be picked off the bone and served in a sandwich or flaked over a salad or even in a pasta dish.

Recipe from 'Blood Sugar: The Family' by Michael Moore.
Published by New Holland Press.

Ingredients
4 lamb shanks, french trimmed (approx 300g ech)
1 clove garlic
1 glass wine - red
1 sprig rosemary
1 onion - brown finely chopped
2 tbsp olive oil
1 punnet tomato, cherry
1 can tomato, diced
1 zucchini thinly sliced
175 grams buckwheat, cooked in boiling salted water
12 olives large, green
Method

Preheat oven to 360F/180C degrees and heat a large earthenware casserole dish on the stovetop.

Season the lamb shanks with sea salt and pepper. Add the olive oil to the dish and sear the lamb shanks for 3 minutes on all sides.

Remove the lamb shanks and add the chopped onion and the garlic. Cook for 2- 3 minutes until softened then add the red wine and the sprig of rosemary. Reduce wine by half, add cherry tomatoes and crushed tomatoes. Return the shanks to the pan and bring to the boil.

Cover dish with some foil and a lid and place in a medium oven (360F/180C degrees) for 1 hour and 30 minutes.

After 1 hour 20 minutes remove from the oven and with a small knife test that the meat is cooked through and falling off the bone. Depending on the actual size of the shanks they may need up to another 30 minutes to cook.
Carefully remove the shanks from the sauce and set aside. Add the sliced green zucchini, buckwheat and green olives to the sauce and stir through, adjust seasoning with sea salt and pepper.

Spoon the sauce over the shanks and garnish with the fresh sage leaves. Serve with steamed seasonal vegetables.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 210 mins
Ready in: 240 mins


Suitable for:
Dinner, Lunch
See also:
Broccoli and Carrot with Toasted Sesame Seeds
Salad Medley #1
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 1846 kj
Calories 441 kcal
Fat 23 g
Saturated Fat 7 g
Total Carbohydrate 17 g
Total Protein 33 g
Fibre 3.5 g


Facebook Twitter RSS