serves: 3.5 hrs cooking time: 4-8
GF | DF | RSF |
ingredients:
6 lamb shanks
1 large onion, quartered
3 tsp ground cumin
2 tsp ground tumeric
1 tsp ground cinnamon
2 bay leaves
2 sprigs thyme
2 x 400g can chopped tomatoes
6 large tomatoes, quartered
4 tbsp balsamic vinegar
4 cloves garlic, crushed
salt and pepper to season to serve: your choice of cauliflower rice (pictured here), creamy polenta, mashed potato, couscous, pasta or another favourite!
Shirazi Salad
1 cucumber cubed
1 punnet cherry tomatoes, or 4 vine tomatoes roughly chopped
1 red onion, roughly diced
1 green/red/yellow capsicum, cubed
200g pomegranate seeds
juice of 1 lemon
salt and pepper to season
2 tsp sumac
Method:
in the bowl of a slow cooker, add the canned tomatoes, balsamic vinegar, dried spices, crushed garlic, salt and pepper and give it a good mix to combine everything.
add the onion, fresh tomatoes, bay leaves, thyme. nestle the lamb shanks on top amongst the other ingredients. pour some boiling water over the top, just enough to cover the meat. turn the slow cooker on low and cook for 10-12 hours, turning the shanks halfway through.
for the salad, add chopped cucumber, onion, capsicum and tomatoes to a bowl and toss. sprinkle the pomegranate seeds and sumac over the top.
shake the lemon juice, evoo, salt and pepper in a jar then drizzle over the salad.
the shanks should be falling off the bones by the time 10-12 hours is up. remove from the slow cooker, here they are served with cauliflower rice and ladels of the persian stew from the slow cooker.
recipe by Penny Benjamin,
Nutritionist
MHumNut, BEng(Chem, Hons), CF-L1 Trainer
Comments