Taken from The Low Carb Slow Cooker by Sarah Flower
One of my dad’s favourite dishes, I have adapted it to make it lower in carbs but it still maintains the flavour. This really benefits from a slow cook - you want the lamb to fall of the bone. Serve with cauliflower mash and steamed green vegetables, retaining some liquid to drizzle over the plate.
Serves 4
Nutritional information Per Serving
446 Kcals
23.4g fat
17.4g net carbohydrates
4.1g fibre
37.8g Protein
2 red onion
3 cloves of garlic, crushed
2 sticks of celery, finely sliced
1 leek, finely sliced
1 carrot, finely diced
4 lamb shanks
1 tin of chopped tomatoes
200ml red wine
2 tsp tomato puree
3 teaspoons balsamic vinegar (Optional)
400ml bone, lamb or vegetable stock
1 tsp paprika
2 bay leaf
Sprigs of fresh thyme and rosemary
If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
Prepare all the vegetables, making sure they are roughly the same size so they cook evenly.
Place all the ingredients in the slow cooker. Make sure they are combined well and evenly distributed.
Set the slow cooker to low and cook for 8-10 hours, until the lamb is tender.
Prior to serving, if your liquid is too thin, stir in 1-2 teaspoons of cornflour (if low carb/grain free, you can use xanthium gum, arrowroot or coconut flour in the same way), dissolved in a little water, turn heat up to thicken for 5-10 minutes.
Season to taste before serving.