Slow Cooked Lamb Shanks

Lamb shanks are just meant to be thrown in the slow cooker. The longer and slower the cook, the more you’re just waiting around for the meat to turn into a soft, juicy texture. It doesn’t suddenly overcook and turn to gristle, so it’s very difficult to stuff up. And if you pop it into a slow cooker, you can just set the cooker on and get on with other things.

Serves 4 hungry people

INGREDIENTS:

• 4 grass-fed lamb shanks
• 2 onions, sliced
• 4 garlic cloves, crushed
• 1 tablespoon of Gevity Rx BOOST Bone Broth Body Glue
• 2 cups boiling water
• 1 teaspoon paprika
• 1 teaspoon mustard powder
• 1 teaspoon thyme
• ½ teaspoon pepper
• 2 bay leaves
• 1 sprig of rosemary
• Coconut oil, ghee or butter for frying 

OVEN INSTRUCTIONS

1. Preheat oven to 130C.
2. Heat a large frying pan over medium heat and add some oil.
3. Add the onions and fry until translucent. Push to the side of the frying pan and add in the lamb shanks. Seal the meat by browning the lamb shanks on all sides. 
4. Stir the BOOST Bone Broth Body Glue and boiling water together in a mug to combine.
5. Now add all of the ingredients into an ovenproof dish and pour the broth in.
6. Place in the oven for 5 hours with the lid on.
7. Remove the lid and cook uncovered for the last hour.
8. Serve with cooked and cooled rice, cauliflower puree, our very green soup, roasted sweet potato and/ or greens. 

SLOW COOKER METHOD

1. Heat a large frying pan over medium heat and add some oil.
2. Add the onions and fry until translucent. Push to the side of the frying pan and add in the lamb shanks. Seal the meat by browning the lamb shanks on all sides. 
3. Stir the BOOST Bone Broth Body Glue and boiling water together in a mug to combine.
4. Now add all of the ingredients into your slow cooker and pour the broth in.
5. Cook on high for 5 hours with the lid on, or until the lamb is almost falling off the bone.
6. Serve with cooked and cooled rice, cauliflower puree, our very green soup, roasted sweet potato and/ or greens.