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Slow Cooked Lamb Shanks with Root Vegetables
Melt in your mouth tender lamb shanks that come together so easily! With delicious oven roasted vegetables.
Prep Time
20 mins
Cook Time
2 hrs
Servings: 4
Calories: 306 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
For the lamb:
- 4 bone in lamb shanks
- 3 tablespoon vegetable oil
- 2 onions, sliced
- 4 cloves garlic, sliced
- 1 tablespoon flour, heaped
- 1 cup non-alcoholic red wine OR cranberry juice 300 ml
- 2 tablespoon tomato paste
- 2 cups chicken stock 450 ml
- 1 tablespoon chopped rosemary leaves
- salt and pepper
For the vegetables:
- 4-5 carrots cut in half lengthwise
- 200 g turnips
- 200 g Brussel sprouts
- salt and pepper
- 2-3 tablespoon olive oil
Instructions
For the lamb:
- Heat 2 tbsps of oil in a large pan over high heat, and once hot, add the lamb shanks and brown the lamb shanks all over until a brown crust develops, about 5-6 minutes. Season lamb with salt and pepper.
- Add the remaining tablespoon of oil and fry the onions and garlic until softened. In a separate bowl, whisk together the red wine or cranberry juice with the flour until well combined. Add in the tomato paste and whisk.
- Add the chicken stock to the onions and mix, then add the flour/wine mixture and while stirring continuously, bring to a boil.
- Reduce heat and let sauce simmer for 5-10 minutes until slightly thickened.
- In slow cooker (or a pan that'll go in the oven) add the lamb shanks, the onion and sauce mixture and the rosemary. If using a slow cooker, cook on low heat for 6-8 hours or until meat easily comes off the bone when you test with a fork. If cooking in the oven, cook at 160 C (325 F) for around 2 hours or meat comes off the bone easily.
Cup of Yum
For the vegetables:
- Heat oven to 200 C (400F). Arrange vegetables in a roasting pan, drizzle with olive oil and season with salt and pepper and any herbs of your choice. Roast 20 minutes, then toss with a spatula so they cook evenly and return to oven for another 20 minutes or so or until tender and cooked through.
Notes
- You can easily make these in the oven instead of a slower cooker. Just roast in the oven at 160 C (325F) for 2 hours or until lamb easily falls off the bone when tested with a fork.
Nutrition Information
Calories
306kcal
(15%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
4mg
(1%)
Sodium
286mg
(12%)
Potassium
603mg
(17%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
509IU
(10%)
Vitamin C
87mg
(97%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 286mg | 12% |
| Potassium | 603mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 87mg | 97% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.