Ingredients
1 tsp Himalayan salt
Cracked pepper, to taste
1/2 cup Almond or Tapioca flour
6 lamb shanks
Coconut oil spray
2 tsp olive oil
1 leek, white part only, sliced
4 large carrots
4 large Celery Sticks
2 x small brown onions
10 cloves garlic, crushed
2 cups red wine
2 x 410g cans peeled tomatoes
2 x cup salt-reduced beef stock
2 sprig’s rosemary cheat with dries Rosmary from Aldi
1 Table spoon dried thyme
zest of 1 lemon
2 large sweet potatoes, peeled and cut into chunks
Skimmed Milk
1 stick cinnamon
Method
Mix salt, pepper and flour in a freezer bag and coat lamb shanks individually by blowing up the bag like a balloon and shaking each individual shank till evenly coated with flour mix.
Lightly spray a heavy-based Pan or Slow cooker (if cook top safe – Breville do a good one) dish with oil and place over a medium-high heat.
Brown shanks for 2 minutes and set aside.
Heat olive oil in pan and sauté leek and carrots, chopped onion & celery for 4 minutes. Add garlic and cook for 30 seconds, then return the shanks to pan with wine. Bring to boil, then add tomatoes, stock, rosemary, thyme and lemon zest.
Return to the Slow-cooker and cook on low for 7 – 8hrs , make sure shanks are covered with sauce, until meat is cooked and falling off the bone.
Meanwhile, steam sweet potato with cinnamon until tender. Discard cinnamon and mash the sweet potatoes with milk to desired consistency
Serve mash topped with shanks.