Slow cooked lamb is one of my new favourite dishes. It is quick and easy to prepare in the morning before work or at any point before lunch time and then there is absolutely nothing to do except chop up some veggies just before you want to serve dinner. And coming home to the smell of this cooking away in the oven is heavenly!
I like to do this dish in the oven. If you want to try it in a slow cooker then let me know how it goes.
You can also make this with a lamb shoulder or leg – I have done both but shanks are my cut of choice! Choose pasture raised, grass fed and finished lamb if you can – the balance of omega-3 to omega-6 fatty acids is much better for our bodies and the animals are raised in a more ethical way. Grain fed animals have much higher levels of the inflammatory omega-6 fatty acids which are problematic for a plethora of physical and mental health issues including depression.
I also like to cook in bulk so that there are leftovers for lunches the next day. Adjust the quantity of lamb to suit your needs. The rest of the ingredients can remain the same.
6 – 8 lamb shanks (or shoulder/leg of lamb – bone in or out both work)
2 tablespoons butter/ghee/duck fat/coconut oil
10 medjool dates, pips removed. You could use dried dates/prunes or even apricots. Just make sure they are preservative free.
1 onion cut in half
3 – 5 cloves of garlic
1/2 cup red wine
1 cup bone broth (I have used chicken, lamb and beef and they all work well)
1/2 teaspoon turmeric
1/2 teaspoon sweet paprika
small sprig rosemary (optional)
salt and pepper
Heat a large pot over medium/high heat.
Add in your cooking fat of choice and pop in the lamb to brown on both sides. (You can do this in batches if you need to or use a second pan to make it faster).
Remove the lamb from the pot and set aside.
Turn the heat down to medium and add the bone broth, wine and all of the other ingredients. Give it a small stir and let it sit on the heat for a minute. Please don’t ask me about the alcohol content – I have no idea but the end result doesn’t have any taste of alcohol.
Add the lamb back into the pot. Cover tightly with a lid or foil and pop into the oven.
Cook at 110°C for 9 – 10 hours or 140°C for 5 – 6 hours.
Serve with a heap of raw or cooked veggies and a small serve of fermented veggies on the side.
Don’t forget to spoon over some of the sauce before serving!
Enjoy and please let me know if you try this and what you think of it or any changes you make that taste great!
I love to see pics of your creations on my Facebook page or on Instagram – tag @thenourishedpsychologist