Spiced Lamb Shanks


Guest contributors Andi Lew and Dr Natalie Kringoudis share their recipe for Spiced Lamb Shanks. They are two inspiring health professionals who have have joined forces in couture cookery. This recipe comes from their book Eat Fat Be Lean - paleo and protein inspired recipes.


  • 6 lamb shanks
  • 2 tbls coconut oil
  • 2 onions roughly chopped
  • 1 carrot chopped
  • 1 celery stick, chopped
  • 1 sweet potato chopped
  • 1 tomato chopped
  • ½ a lemon, juiced
  • 2 tsp salt
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp cinnamon
  • 4 cups of stock (Paleo Foodies loves free range Stock Merchant)
  • Greens to garnish


Brown shanks in a very large pot.  Once brown add onions and cook until soft. Add carrot, celery, sweet potato, tomato, spices, seasoning and lemon juice and allow to slightly brown. Add stock and allow bring to boil.

Allow to simmer for a minimum of one hour (the longer the better).

Remove shanks and pull meat away from the bone.  Return meat to the pot.

Serve with a sprinkle of your preferred garnish.


For more recipes from Andi and Nat or to purchase their books, visit http://www.eatfatbelean.com.au/

Andi Lew and Dr Natalie Kringoudis

Andi Lew and Dr Natalie Kringoudis are co-authors of Eat Fat Be Thin cookbooks. Andi Lew is an advocate for natural health, an accomplished Australian TV presenter, published author, certified infant massage instructor, qualified chiropractic assistant and co-author of 7 Things Your Doctor Forgot to Tell You and author of The Modern Day Mother. Natalie Kringoudis is passionate about holistic and natural living, which led her to follow her career path as a Doctor of Chinese Medicine and Acupuncturist. Natalie is a registered practitioner of the Traditional Chinese Medicine Board and author of Fertilise Yourself.

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