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/