It’s grey and gloomy here in Canberra. Despite the fact that Spring has well and truly sprung, we still seem to be getting some rather wet and miserable days. The rain is heavy and relentless and the sun is barely getting a look in through the thick grey cloud cover. When walking to my car from work yesterday I could swear I was going to get washed away by the rain and wind!
I personally love Spring and Summer. I love the heat. My ideal day would be a day at the beach, sitting on the silky soft yellow sand and lapping up the sunshine. Unfortunately though, our busy lifestyles seem to have prevented this from happening for many years, despite the fact that the coast is barely 2 1/2 hours drive away!! So for now I’ll just have to get my kicks through food!
While the rain continues to set in, it is a good time to share with you another recipe for a cold and rainy day. Continuing in the spirit of delicious comfort foods that are also gluten, grain and dairy free, I want to share with you my absolute favourite recipe for Lamb Shanks!!! It’s super easy and amazingly tasty!!!
Lamb Shanks have really come back in to vogue over the last few years. With different flavour combinations hitting all those fancy restaurants, this gorgeous, simple, hearty meal can truly be transformed into anything you like. However, being a big lover of Italian cooking and tomato based sauces, I couldn’t resist making this recipe up with the simple delicious flavours of tomato, capsicum, carrot and rosemary. Toss it in the oven for 2 1/2 hours to slow cook and you have yourself an absolute winner. And I have to admit – this recipe is a BIG favourite in our house!!
Just as you can change this recipe up in any way, it can also be served with a whole range of yummy sides. Mash up some delicious potato with creamy butter, try some mashed sweet potato, serve on top of some quinoa or rice, or even cauliflower rice and you’re winning! Our favourite is a simple mashed potato (even if it is sneered at in the worlds of both Paleo and Keto!! Oh well – you can’t win them all!)
So if you’re looking for a delicious, hearty meal to indulge the senses on yet another rainy and grey Spring day, then why not give my Lamb Shanks a go! They are oh so easy and amazingly delicious!
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Have you tried this recipe??? Be sure to leave me a comment and let me know how you found it!
Lamb ShanksPrint This
- 4 lamb shanks
- tapioca flour for coating (or plain white flour)
- 4 tablespoons olive oil
- 1 large onion, diced
- 1 large carrot, sliced into large chunks
- 1 stick celery, sliced into large chunks
- 1 small red capsicum, diced
- 4 cloves garlic, crushed
- 2 ½ cups beef stock
- 1 cup good quality red wine
- 400g can tinned crushed tomatoes
- 1 tbs tomato paste
- 1 tbs coconut sugar or brown sugar
- 1 tbs fresh rosemary leaves
- salt and pepper to season
Preheat oven to 160°C or 320°F.
Coat the lamb shanks in flour, removing any excess.
Place half of the oil in a large, deep casserole pan over medium heat. Add the shanks two at a time and brown lightly. Remove from the pan and set aside.
Add the remaining oil to the pan and gently saute the onion, carrot, celery and garlic until just softened. Add the rest of the ingredients and stir . Bring to the boil, then reduce to a low heat. Return the shanks to the sauce and immerse so that they are completely covered.
Cover the casserole dish and place in the oven for 2 ½ – 3 hours. Turn the shanks every half hour to ensure all sides are completely covered by the sauce.
Remove from the oven. Serve with mashed sweet or white potato, rice, quinoa or cauliflower rice.