Slow Cooked LaMb SHANKS
I LOVE food that can be chucked in a pot and forgotten about until dinner. This is the ultimate version of that.
The benefit of slow cooking meat on the bone like this, is that you get a TONNE of extra minerals, collagen and the meat is much easier to digest. It is also time saving, so you could pop this all in in the morning and then turn it on and it’s ready by dinner. I just roast one pan of veg and potatoes to go with this which can also be quickly chopped and forgotten about.
Lamb is high in selenium and iron, both of which are very important for thyroid health. Many people lack both of these minerals so this ticks loads of boxed with turmeric being lovely in helping inflammation.
Serves 2 Adults, 2 Kids
2 x lamb shanks (1kg)
3 cups of bone broth
1 can chopped tomatoes
1tbsp turmeric
1tbsp garam masala
1 x cinnamon stick
Preheat oven to 130C (or get the slow cooker out)
In a casserole dish put all the ingredients in - make sure meat is underneath the liquid. Add salt and pepper.
Cover with some baking paper and the lid and cook for 6-8 hours (or on low in the slow cooker) until the meat is tender and shredded easily.
Serve with veg and fresh herbs
