Warm Up with a Hearty Winter Favourite by Sonia Tzerefos

Looking for the perfect comfort meal to nourish you through the cooler months? This slow-cooked Braised Lamb Shanks recipe is rich in flavour and packed with goodness. With tender meat that falls off the bone, nourishing vegetables, and the option to serve it on a bed of mash or your favourite veggie mix, it’s a wholesome dish the whole family will love.

Follow the recipe below and enjoy a cosy, home-cooked meal that supports your wellbeing from the inside out.

Ingredients:

• 3 tablespoons chosen fat (Coconut Oil / Olive Oil / Animal Fat / Ghee)
• 4 lamb shanks
• 1 onion, finely sliced
• 1 leek, finely sliced
• 2 cloves crushed garlic
• 2 carrots, chopped
• 200g Swiss brown mushrooms, sliced
• 1 cup chopped green beans
• 1 tin chopped tomatoes
• 1 tablespoon turmeric (optional – good for inflammation)
• 2 bay leaves
• 700ml meat stock (any type is okay)
• Salt and pepper to taste (added at the end)

Method:

1. In a heavy-based pot or casserole dish, heat 2 tablespoons of your chosen fat. Brown the lamb shanks, then remove and set aside.
2. Add another tablespoon of oil and sauté the onion and leek for 5 minutes.
3. Add the carrots, mushrooms, and green beans. Cook for another 5 minutes.
4. Stir in turmeric (if using) and bay leaves, cooking for another 5 minutes to bring out the flavours.
5. Return the lamb shanks to the pot along with the stock and crushed garlic.
6. Cover and cook on low for 3–4 hours, turning the shanks every hour. The lamb is ready when it starts to fall off the bone.
7. To thicken the sauce, remove the lid and simmer uncovered for the last 30–60 minutes.
8. Season with salt and pepper to taste.

Serve on mashed cauliflower, pumpkin, or mixed vegetables, with steamed greens on the side.