pumpkin & red wine lamb shanks
prep time: 25min
cooking time: 1.5-8hrs
serving: 4-5
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dairy free, egg free, gluten free, grain free, no added sugar, nut free
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ingredients
2 kg certified organic lamb shanks (approx 4-5 shanks)
500g roughly chopped pumpkin
500g tomato passata or chopped tinned tomatoes
1 cup red wine
2 tbs tomato paste
1 grated zucchini
1 large onion, diced
3-4 cloves garlic, crushed
optional 1 long red chilli diced
1 tsp salt
parsley or coriander to serve
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method
1. mix all ingredients except the shanks and parsley together. place shanks into your pressure cooker/slow cooker or crockpot then pour over sauce.
- pressure cooker: cook for 1.5 hrs
- slow cooker: cook for 8hrs on low
- oven: cook covered for 5-6 hours on 150CËš
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rosemary veggie mash
1kg potatoes
3 large carrots
250g cauliflower (fresh or frozen)
2 tbs fresh rosemary, finely chopped
2 tbs garlic infused olive oil or butter
optional 1tbs bone broth concentrate
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method
1. steam the carrot, cauliflower and potato until soft. add to your food processor with all remaining ingredients and purée until smooth. season with salt and pepper if necessary. serve lamb shanks over the mash with plenty of fresh herbs.
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recipe by wellness coach Shan Cooper from My Food Religion
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